How to Prepare Quick Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

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

Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most favored of recent trending meals on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes yummy. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my whole life. They're fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook 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 of chicken breast (minced).
2. {Get of yellow split peas.
3. {Make ready of chicken stock.
4. {Take of fresh parsley (chopped).
5. {Prepare of fresh mint (chopped).
6. {Make ready of garlic (minced).
7. {Make ready of medium onion (halved and minced).
8. {Prepare of pomegranate molasses.
9. {Get of turmeric powder.
10. {Prepare of ground black pepper.
11. {Get of fennel seeds.
12. {Prepare of cayenne pepper.
13. {Get of salt.
14. {Prepare of chicken bouillon.
15. {Take of water.
16. {Get 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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