Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which 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. Persian Pomegranate Soup (Ash-e Anar) (Adapted from A Taste of Persia: An Introduction to Persian Cooking by Najmieh K.
To begin with this recipe, we have to 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):
- Make ready 250 g chicken breast (minced)
- Take 3 cups yellow split peas
- Prepare 2 cups chicken stock
- Take 1 cup fresh parsley (chopped)
- Make ready 1 cup fresh mint (chopped)
- Get 4 cloves garlic (minced)
- Take 1 medium onion (halved and minced)
- Get 6 tbsp pomegranate molasses
- Get 1 tbsp turmeric powder
- Prepare 1/2 tbsp ground black pepper
- Get 2 tsp fennel seeds
- Make ready 1 tsp cayenne pepper
- Get 1/2 tsp salt
- Prepare 1/2 tbsp chicken bouillon
- Prepare 5 cups water
- Get 3 tbs olive flaxseed oil
Ashe Anar is a #Persian thick main course pomegranate #soup which will hit all your exotic taste buds. 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.
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 is or was considered a divine fruit in ancient Persia. This recipe, a typical Persian food contains fresh herbs and pomegranate. Ash E Anar (Pomegranate soup) contains enough vitamins and protein along with minerals to put. 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.
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