Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer.
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first 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):
- Prepare 250 g chicken breast (minced)
- Get 3 cups yellow split peas
- Prepare 2 cups chicken stock
- Prepare 1 cup fresh parsley (chopped)
- Get 1 cup fresh mint (chopped)
- Prepare 4 cloves garlic (minced)
- Take 1 medium onion (halved and minced)
- Make ready 6 tbsp pomegranate molasses
- Prepare 1 tbsp turmeric powder
- Make ready 1/2 tbsp ground black pepper
- Make ready 2 tsp fennel seeds
- Make ready 1 tsp cayenne pepper
- Make ready 1/2 tsp salt
- Prepare 1/2 tbsp chicken bouillon
- Get 5 cups water
- Get 3 tbs olive flaxseed oil
This classic Persian dish, ash-e anar, is a split pea soup with lamb meatballs that's flavored with fresh herbs and pomegranate molasses. Place your seasoned meatballs on top of the onion, garlic, split peas, and rice. Brown them to seal in the flavor by sprinkling a bit more salt on them. Ash Anar translates to 'pomegranate soup.' It does not contain pomegranate fruit, but the liquid concentrate.
Steps 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.
This version of ash anar is a vegan soup and gets its protein from yellow split peas. Some use ground beef or ground lamb, even dropping in small meatballs. 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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