Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites food recipes. For mine, 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 current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my entire life. They are nice and they look wonderful.

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 get started with this recipe, we have to 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):
  1. Take 250 g chicken breast (minced)
  2. Make ready 3 cups yellow split peas
  3. Get 2 cups chicken stock
  4. Take 1 cup fresh parsley (chopped)
  5. Take 1 cup fresh mint (chopped)
  6. Take 4 cloves garlic (minced)
  7. Get 1 medium onion (halved and minced)
  8. Get 6 tbsp pomegranate molasses
  9. Make ready 1 tbsp turmeric powder
  10. Prepare 1/2 tbsp ground black pepper
  11. Get 2 tsp fennel seeds
  12. Make ready 1 tsp cayenne pepper
  13. Take 1/2 tsp salt
  14. Get 1/2 tbsp chicken bouillon
  15. Get 5 cups water
  16. Prepare 3 tbs olive flaxseed oil

If you choose to use لپه lapeh (yellow split peas) I. Ashe Anar is a #Persian thick main course pomegranate #soup which will hit all your exotic taste buds. Yes I almost forgot about it, but forget about that. Azarbaijan Pomegranate Soup With Meatballs (Asheh Anar) is another dish chef Hoss Zare makes for Persian New Year.

Steps to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
  1. 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.
  2. 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.
  3. 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).
  4. 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 an Azerbaijani dish from Hoss Zaré uses French lentils instead of traditional split peas because, he says, they hold their shape better. 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. Pomegranate Soup or Ash e Anar is a traditional Iranian soup.

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