Eshkeneh Recipe; Persian Onion Soup With Fenugreek and Egg

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Eshkeneh is a traditional and easy-making Persian soup. This onion soup has a variety of recipes; some people cook it without potatoes. Others, cook it with tomato or lentil. My recipe is with potato and tomato paste.

Ingredients of Eshkeneh recipe are cheap and you can find them in every house. Therefore, 30 minutes is enough to cook Eshkeneh soup in one pot. Stick with me to cook this delicious and memorable soup.

Table of Contents

Eshkeneh Ingredients for 4 People

Ingredient	Quantity
Potato	2 medium-sized
Onion	1 big-sized
Egg	4
Tomato paste	1 Tbsp
Dried fenugreek	1 Tbsp
All-purpose flour	2 Tbsp
Turmeric	1 Tsp
Vegetable oil	2 Tbsp
Salt and Black pepper	To taste

How to Cook Eshkeneh?

Follow these simple steps to cook Persian-style onion soup.

Step one

First of all, peel an onion then cut it into small pieces. After that, sauté onion pieces with oil in a pot till softening the onion. Then add turmeric and black pepper into the pot and, stir well.

Step two

In step two, add tomato paste to the onion and sauté it until tomato paste releases its taste and flavor. Be careful not to burn tomato paste and the onion.

Step three

Now it is time to crash dried fenugreek with your hand and add it into the pot. After that, stir the fenugreek, then add all-purpose flour gradually and stir continuously.

Step four

Peel potatoes and cut them into small cubes, then add them into the pot, and sauté them for 3 minutes. At this stage add three cups of water to the pot, and cover the pot. Let the Persian onion soup with egg and fenugreek cook till the potatoes are soft and cooked.

Step five

When the Eshkeneh ingredients are cooked, whisk eggs in a bowl, and add them to the pot. Finally, stir Eshkeneh well, and when the eggs are not raw our delicious onion soup is ready to serve! Bon appetite!

Fenugreek Leaves Substitute

2 Tbsp dried fenugreek leaves equals one huge handful of fresh fenugreek leaves.
Not a single leaf at all? Get some fenugreek seeds, grind them slightly, and combine them with the turmeric in the recipe.
1/2 tsp fenugreek seeds equals 1 huge bunch of fresh leaves.
Next, add two handfuls of finely chopped spinach to the mixture as the green.
Not a single fenugreek, in any way? Add 1/4 tsp of cumin or cumin seeds, and 2 handfuls cut up spinach for the green, along with the turmeric.

The Color of Eshkeneh

Eshkeneh comes in a variety of colors, from a pale yellow-green to a rich brown. Its hue will be determined by:

how much fenugreek leaves, or shanbalileh, you use. Or not, should they be unavailable.
how much turmeric you apply.
But most importantly, in my opinion, the amount of fat you utilize. As seen in the video, the onions and turmeric will color and catch less lightly when you use more oil or butter. In order to achieve a lighter-colored soup, sauté the onions in a little bit more oil. Seems very straightforward, doesn’t it?

How to Serve Eshkeneh?

To serve Persian onion soup, pour the soup into a bowl, then add small pieces of Sangak or Lavash bread into it. Also, you can have Persian side dishes like seer torshi (pickled garlic) or fresh herbs, and drink such as Doogh.

Notes for Persian Onion Soup

If you want to make Persian onion soup with fenugreek with lentils, soak 2 tbsp. of lentils for two hours and add them with tomato paste into the pot. Besides, it needs more time to cook and you should let it cook for 40 minutes.
This soup is the best choice for cold weather and a suitable meal for Iftar.

FAQs for Eshkeneh Recipe

Is it possible to use fresh fenugreek instead of dried ones?

Yes, you can add 1 large handful of fresh fenugreeks instead of dried fenugreek. But, chop them completely.

How to make gluten-free Eshkeneh?

To make gluten-free Eshkeneh, use starch or potato starch instead of flour.

Is Eshkeneh vegetarian?

Since Eshkeneh contains no animal ingredients, it is inherently vegetarian.

Eshkeneh Recipe; Persian Onion Soup With Fenugreek and Egg

Recipe by FerdosCourse: AppetizersCuisine: Persian foodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients of Eshkeneh are cheap and you can find them in every house. Therefore, 30 minutes is enough to cook Eshkeneh in one pot. Stick with me to cook this delicious and memorable soup.

Ingredients

Potato 2 medium-sized
Onion 1 big-sized
Egg 4
Tomato paste 1 tbsp.
Dried fenugreek 1 tbsp.
All-purpose flour 2 tbsp.
Turmeric 1 tsp
Vegetable oil 1 tbsp.
Salt and Black pepper to taste

Directions

First of all, peel an onion then cut it into small pieces. After that, sauté onion pieces with oil in a pot till softening the onion. Then add turmeric and black pepper into the pot and, stir well.
Now it is time to crash dried fenugreek with your hand and add it into the pot. After that, stir the fenugreek, then add all-purpose flour gradually and stir continuously.
Peel potatoes and cut them into small cubes, then add them into the pot, and sauté them for 3 minutes. At this stage add three cups of water to the pot, and cover the pot. Let the Eshkeneh cook till the potatoes are soft and cooked.
When the Eshkeneh ingredients are cooked, whisk eggs in a bowl, and add them to the pot. Finally, stir Eshkeneh well, and when the eggs are not raw our delicious onion soup is ready to serve! Bon appetite!