Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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. Then carefully add the meatballs. آش انار This is Aash-e Anar, another of the popular and well-loved members of the Aash family, with many enticing and creative seasonal variations.
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin 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)
- Get 3 cups yellow split peas
- Prepare 2 cups chicken stock
- Prepare 1 cup fresh parsley (chopped)
- Prepare 1 cup fresh mint (chopped)
- Prepare 4 cloves garlic (minced)
- Prepare 1 medium onion (halved and minced)
- Get 6 tbsp pomegranate molasses
- Prepare 1 tbsp turmeric powder
- Prepare 1/2 tbsp ground black pepper
- Take 2 tsp fennel seeds
- Get 1 tsp cayenne pepper
- Take 1/2 tsp salt
- Get 1/2 tbsp chicken bouillon
- Take 5 cups water
- Take 3 tbs olive flaxseed oil
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. Ash-e anar is a hearty and flavorful dish with lots of fresh herbs as well as split-peas, rice and stuffed little meatballs. Its unique sweet-sour flavour is owed to pomegranate molasses which you could purchase from Middle Eastern or Iranian stores.
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.
Ash-e anar is a hearty and flavorful dish with lots of fresh herbs as well as split-peas, rice and stuffed little meatballs. Its unique sweet-sour flavour is owed to pomegranate molasses which you could purchase from Middle Eastern or Iranian stores. This thick main course pomegranate soup, Ashe Anar, will hit all your exotic taste buds with pomegranate molasses, yellow split peas, mint leaves and lamb meatballs. 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!
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