Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites. For mine, I will make it a bit tasty. This will be really 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 well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. 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 it.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- Prepare 250 g chicken breast (minced)
- Prepare 3 cups yellow split peas
- Prepare 2 cups chicken stock
- Take 1 cup fresh parsley (chopped)
- Take 1 cup fresh mint (chopped)
- Take 4 cloves garlic (minced)
- Make ready 1 medium onion (halved and minced)
- Take 6 tbsp pomegranate molasses
- Prepare 1 tbsp turmeric powder
- Get 1/2 tbsp ground black pepper
- Get 2 tsp fennel seeds
- Take 1 tsp cayenne pepper
- Take 1/2 tsp salt
- Take 1/2 tbsp chicken bouillon
- Take 5 cups water
- Get 3 tbs olive flaxseed oil
Throw in the split peas and stir-fry. Ash Anar translates to 'pomegranate soup.' It does not contain pomegranate fruit, but the liquid concentrate. 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.
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.
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. 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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