Easiest Way to Cook Tasty Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs). Ash-e Anar - Persian Pomegranate Soup with Fresh Herbs and Mini Meatballs. I've let many winters and pomegranate seasons go by You can make this soup with brown or green lentils if you are not a fan of yellow split peas. If you choose to use لپه lapeh (yellow split peas) I.

Ash-e Anar (Persian Pomegranate Soup with. This classic Persian dish, ash-e anar, is a split pea soup with lamb meatballs that's flavored with fresh herbs and pomegranate molasses. Place the yellow split peas and water in a medium sized sauce pan and bring to a gentle boil, uncovered. You can have Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) using 16 ingredients and 4 steps. Here is how you cook that.

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

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

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. Ash-e anar is also a very simple and warming soup that's filling and nourishing at the same time. It doesn't require too much attention, making this an ideal soup for chilly Pomegranate molasses is a truly wonderful base for this and other soups and is a staple in Persian and Middle Eastern pantries.

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

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..

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. 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.