Recipe of Any-night-of-the-week Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites. This time, I will make it a 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 current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I’ve loved my entire life.

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

Instructions 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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