Simple Way to Prepare Favorite Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs).

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have ash-e-anar (split peas and pomegranate soup with meatballs) using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):

1. {Prepare 250 g of chicken breast (minced).
2. {Make ready 3 cups of yellow split peas.
3. {Take 2 cups of chicken stock.
4. {Take 1 cup of fresh parsley (chopped).
5. {Prepare 1 cup of fresh mint (chopped).
6. {Take 4 cloves of garlic (minced).
7. {Get 1 of medium onion (halved and minced).
8. {Make ready 6 tbsp of pomegranate molasses.
9. {Take 1 tbsp of turmeric powder.
10. {Take 1/2 tbsp of ground black pepper.
11. {Make ready 2 tsp of fennel seeds.
12. {Get 1 tsp of cayenne pepper.
13. {Make ready 1/2 tsp of salt.
14. {Take 1/2 tbsp of chicken bouillon.
15. {Prepare 5 cups of water.
16. {Prepare 3 tbs of olive flaxseed oil.

Steps to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):

1. 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..
2. 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..
3. 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)..
4. 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..

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