Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going 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 unique. 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’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that 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. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer. Ash-e Anar - Persian Pomegranate Soup with Fresh Herbs and Mini Meatballs.
To begin 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 can achieve that.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- Take 250 g chicken breast (minced)
- Get 3 cups yellow split peas
- Make ready 2 cups chicken stock
- Get 1 cup fresh parsley (chopped)
- Prepare 1 cup fresh mint (chopped)
- Make ready 4 cloves garlic (minced)
- Take 1 medium onion (halved and minced)
- Prepare 6 tbsp pomegranate molasses
- Make ready 1 tbsp turmeric powder
- Take 1/2 tbsp ground black pepper
- Prepare 2 tsp fennel seeds
- Take 1 tsp cayenne pepper
- Take 1/2 tsp salt
- Make ready 1/2 tbsp chicken bouillon
- Take 5 cups water
- Make ready 3 tbs olive flaxseed oil
Persian Pomegranate Soup (Ash-e Anar) (Adapted from A Taste of Persia: An Introduction to Persian Cooking by Najmieh K. Throw in the split peas and stir-fry. This classic Persian dish, ash-e anar, is a split pea soup with lamb meatballs that's flavored with fresh herbs and pomegranate molasses. Ash Anar translates to 'pomegranate soup.' It does not contain pomegranate fruit, but the liquid concentrate.
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 classic Persian dish, ash-e anar, is a split pea soup with lamb meatballs that's flavored with fresh herbs and pomegranate molasses. 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.
So that’s going to wrap this up for this exceptional food ash-e-anar (split peas and pomegranate soup with meatballs) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
