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

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

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

Steps 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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