Easiest Way to Make Speedy Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

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

Hey everyone, it's me again, Dan, welcome to my recipe site. 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 am going to make it a little bit tasty. This will be really delicious.

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

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 it.

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

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