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

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

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

To get started with this particular recipe, we have to first prepare a few components. 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. {Get 250 g of chicken breast (minced).
2. {Take 3 cups of yellow split peas.
3. {Get 2 cups of chicken stock.
4. {Prepare 1 cup of fresh parsley (chopped).
5. {Take 1 cup of fresh mint (chopped).
6. {Take 4 cloves of garlic (minced).
7. {Prepare 1 of medium onion (halved and minced).
8. {Make ready 6 tbsp of pomegranate molasses.
9. {Make ready 1 tbsp of turmeric powder.
10. {Get 1/2 tbsp of ground black pepper.
11. {Prepare 2 tsp of fennel seeds.
12. {Get 1 tsp of cayenne pepper.
13. {Prepare 1/2 tsp of salt.
14. {Prepare 1/2 tbsp of chicken bouillon.
15. {Take 5 cups of water.
16. {Take 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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