Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Then add the split peas and stock. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer. Heat oil in a heavy stockpot over medium-high heat.
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have ash-e-anar (split peas and pomegranate soup with meatballs) using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- Get 250 g chicken breast (minced)
- Take 3 cups yellow split peas
- Prepare 2 cups chicken stock
- Get 1 cup fresh parsley (chopped)
- Prepare 1 cup fresh mint (chopped)
- Make ready 4 cloves garlic (minced)
- Prepare 1 medium onion (halved and minced)
- Get 6 tbsp pomegranate molasses
- Prepare 1 tbsp turmeric powder
- Make ready 1/2 tbsp ground black pepper
- Make ready 2 tsp fennel seeds
- Prepare 1 tsp cayenne pepper
- Get 1/2 tsp salt
- Get 1/2 tbsp chicken bouillon
- Prepare 5 cups water
- Prepare 3 tbs olive flaxseed oil
When the weather turns cold, we all turn to warm foods. See great recipes for Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) too! See great recipes for Upma, Golden Split Pea Soup too! The Soup: Every year with the arrival of spring, Persian celebrate the biggest holiday of the year - Nowruz (it literally means new day, but it refers to a new year).
Instructions to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- On a heated pan or pot, add a tablespoon oil, toss in half the onion and fry until translucent. Add garlic and fry for about 2 minutes.
- Add the split peas and stir for 2 minutes. Add the turmeric, fennel seeds, cayenne, chicken bouillon, chicken stock and water. Cover and bring to a boil, reduce heat to low and allow to simmer for 1 hour 10 minutes.
- Combine the chicken breast, mint, parsley, onion, salt, black pepper and stir until well incorporated. Shape into small round balls (about 12 small balls). Add 2 tbsp oil in a heated pan and toss in the meatballs until they’re browned on each sides (about 8 minutes).
- Add the pomegranate molasses and meatballs to the cooking pot in step 2 (after the simmering time has been exhausted). Stir, cover and continue to simmer for additional 20 minutes.
With tribute to the recent celebration of Nowruz, I am featuring a Persian soup. Typically for Nowruz, Persians feast on a soup called Ash-e Reshteh (Persian Noodle Soup). Drop the meatballs and rice into the soup, and add the pomegranate molasses, and sugar or honey. Cook until the rice, split peas and meatballs are cooked. Stir in the optional cream if you are using it, along with the fresh pomegranate seeds and fresh herbs.
So that is going to wrap this up for this special food ash-e-anar (split peas and pomegranate soup with meatballs) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
