Eshkeneh (Eshkeneh)
Overview
Eshkeneh is a simple Persian onion and egg soup, sometimes called the soup of the poor. Thinly sliced onions are fried slowly in oil or butter until golden, then turmeric, a spoon of flour and dried fenugreek leaves are added and cooked until fragrant. Water is poured in with diced potato, and the soup simmers until the potato is soft. At the end, eggs are cracked into the pot and either left whole to poach or stirred so they form ribbons. Some versions are made sour with lemon, verjuice or pomegranate paste. It is eaten with flat bread, which is torn into the soup.
History
Eshkeneh is an old home dish of Iran, made from onions, eggs and dried herbs that every kitchen had. Because it costs very little, it was often cooked at the end of the month or in hard times, and it is linked with family meals on cold winter nights. Many regions have their own version, with walnuts, tomato or sour fruit, and in Tabriz and Isfahan local variants are well known.
Main ingredients
Onions, eggs, dried fenugreek, turmeric, flour, potato. The soup is built on water and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Potato soups · Egg soups · More soups from Iran
Recipe
Method
- 1
Fry the onions slowly until golden, then stir in the turmeric, flour and fenugreek.
- 220 min
Add the water and potatoes and simmer for 20 minutes.
- 3
Crack the eggs into the soup and poach them, or stir to make ribbons.
- 4
Season, add lemon if you like and serve with flat bread.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
