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Home / Steps to Make Any-night-of-the-week Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Steps to Make Any-night-of-the-week Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

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

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Make smart choices when grocery shopping. When you make informed and wise purchases at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to go home and make something from your kitchen. Your home should be filled with healthy foods and ingredients. This way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got benefit from reading it, now let's go back to ash-e-anar (split peas and pomegranate soup with meatballs) recipe. You can cook ash-e-anar (split peas and pomegranate soup with meatballs) using 16 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):

  1. You need 250 g of chicken breast (minced).
  2. Prepare 3 cups of yellow split peas.
  3. Get 2 cups of chicken stock.
  4. Provide 1 cup of fresh parsley (chopped).
  5. Take 1 cup of fresh mint (chopped).
  6. Use 4 cloves of garlic (minced).
  7. Use 1 of medium onion (halved and minced).
  8. You need 6 tbsp of pomegranate molasses.
  9. Use 1 tbsp of turmeric powder.
  10. Prepare 1/2 tbsp of ground black pepper.
  11. Provide 2 tsp of fennel seeds.
  12. Use 1 tsp of cayenne pepper.
  13. Provide 1/2 tsp of salt.
  14. Take 1/2 tbsp of chicken bouillon.
  15. Get 5 cups of water.
  16. Provide 3 tbs of olive flaxseed oil.

Instructions 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..

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