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

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

If you choose to use لپه lapeh (yellow split peas) I. 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. You can cook Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) using 16 ingredients and 4 steps. Here is how you cook it.

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

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

This classic Persian dish, ash-e anar, is a split pea soup with lamb meatballs that's flavored with fresh herbs and pomegranate molasses. 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.

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..

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. Place your *seasoned* meatballs on top of the onion, garlic, split peas, and rice. Pomegranate Soup or Ash e Anar is a traditional Iranian soup. Pomegranate is or was considered a divine fruit in ancient Persia.