Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites. For mine, I am going to 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 well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I’ve loved my whole life.
The Pomegranate soup from The New Persian Kitchen is outstanding with sweet and tart broth and savory beef (or lamb) meatballs. Then add the split peas and stock. Ash-e Anar - Persian Pomegranate Soup with Fresh Herbs and Mini Meatballs.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- Take 250 g chicken breast (minced)
- Take 3 cups yellow split peas
- Get 2 cups chicken stock
- Prepare 1 cup fresh parsley (chopped)
- Prepare 1 cup fresh mint (chopped)
- Get 4 cloves garlic (minced)
- Take 1 medium onion (halved and minced)
- Take 6 tbsp pomegranate molasses
- Make ready 1 tbsp turmeric powder
- Make ready 1/2 tbsp ground black pepper
- Make ready 2 tsp fennel seeds
- Take 1 tsp cayenne pepper
- Prepare 1/2 tsp salt
- Get 1/2 tbsp chicken bouillon
- Prepare 5 cups water
- Make ready 3 tbs olive flaxseed oil
Made with pomegranate molasses, yellow split peas, mint leaves and lamb meatballs, the #recipe comes from an Iran and Iraq influence. Yes I almost forgot about it, but forget about that. Azarbaijan Pomegranate Soup With Meatballs (Asheh Anar) is another dish chef Hoss Zare makes for Persian New Year. This version of an Azerbaijani dish from Hoss Zaré uses French lentils instead of traditional split peas because, he says, they hold their shape better.
Instructions to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- 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.
- 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.
- 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).
- 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.
Pomegranate soup is an Iranian and Iraqi dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. It is regarded as an āsh, which is the Iranian term for a "thick soup". Āsh, a genre of soup in Iran. Pomegranate Soup or Ash e Anar is a traditional Iranian soup. Pomegranate is or was considered a divine fruit in ancient Persia. This recipe, a typical Persian food contains fresh herbs and pomegranate.
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