Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Huge Selection on Second Hand Books. Heat oil in a heavy stockpot over medium-high heat. Brown the meatballs on one side and then remove. When the soup has been simmering for an hour, stir in the pomegranate molasses.
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this 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 it.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- Get 250 g chicken breast (minced)
- Make ready 3 cups yellow split peas
- Get 2 cups chicken stock
- Make ready 1 cup fresh parsley (chopped)
- Prepare 1 cup fresh mint (chopped)
- Take 4 cloves garlic (minced)
- Get 1 medium onion (halved and minced)
- Take 6 tbsp pomegranate molasses
- Get 1 tbsp turmeric powder
- Get 1/2 tbsp ground black pepper
- Take 2 tsp fennel seeds
- Take 1 tsp cayenne pepper
- Prepare 1/2 tsp salt
- Prepare 1/2 tbsp chicken bouillon
- Take 5 cups water
- Take 3 tbs olive flaxseed oil
The meatballs can be made from either beef or lamb mince and, along with the peas and rice which are also added, makes the soup rather a hearty main meal rather than a light starter as soup often is. Pomegranate soup is a Persian and Mesopotamian dish made from pomegranate juice, yellow split peas, mint leaves, spices, and other ingredients. This thick main course pomegranate soup, Ashe Anar, will hit all your exotic taste buds with pomegranate molasses, yellow split peas, mint leaves and lamb meatballs. I know everyone is going green today for Saint-Patrick's Day, but my mind is on a much more important event.
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 thick main course pomegranate soup, Ashe Anar, will hit all your exotic taste buds with pomegranate molasses, yellow split peas, mint leaves and lamb meatballs. I know everyone is going green today for Saint-Patrick's Day, but my mind is on a much more important event. Today is a milestone in my life, a reason for great celebration! Made with pomegranate molasses, yellow split peas, mint leaves and lamb meatballs, the #recipe comes from an Iran and Iraq influence. ***** I hope you enjoyed this video! Pomegranate soup, Aash-e anar, for Yalda.
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