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Best Way to Serving Best Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is the nomero uno that appears to most people’s thought when it comes to a perfect dish. Today, we will provide you steps on preparing a delicious Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs).

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

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.

Firstly, here are the ingridients that you should ready to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):

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

After preparing the ingridients, now we are ready to make our delightful 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..

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

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