Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my whole life.
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. Approved to have same original taste, else wouldn't have thought of sharing this.
To get started with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- Prepare 250 g chicken breast (minced)
- Take 3 cups yellow split peas
- Get 2 cups chicken stock
- Take 1 cup fresh parsley (chopped)
- Take 1 cup fresh mint (chopped)
- Prepare 4 cloves garlic (minced)
- Prepare 1 medium onion (halved and minced)
- Make ready 6 tbsp pomegranate molasses
- Take 1 tbsp turmeric powder
- Make ready 1/2 tbsp ground black pepper
- Prepare 2 tsp fennel seeds
- Make ready 1 tsp cayenne pepper
- Make ready 1/2 tsp salt
- Take 1/2 tbsp chicken bouillon
- Make ready 5 cups water
- Get 3 tbs olive flaxseed oil
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! Method Ash-E-Anar (Pomegranate Soup) is a community recipe submitted by fjhomer and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Soak rice and split peas for half an hour.
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.
Method Ash-E-Anar (Pomegranate Soup) is a community recipe submitted by fjhomer and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Soak rice and split peas for half an hour. Fry onions (sliced) and rice and peas, add salt, pepper, cinnamon, and turmeric before adding stock. 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!
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