Eshkeneh
Eshkeneh
Eshkeneh is a Persian onion soup. It kind of reminds me of Iran’s take on an egg drop soup. There are many variations on this dish. The traditional recipe’s main ingredients are onions, turmeric, cilantro and eggs. Some recipes will have fenugreek, potatoes, tomatoes, or quinces. This soup is great on a cold day.
Ingredients
- 2 Tbsp Vegetable oil
- 1/2 Medium Onion Diced
- 1 Tbsp Flour
- 1/2 Tsp Marjoram
- 1/2 Tsp Turmeric
- 3 Medium Potatoes Cubed
- 4 Cups Water
- 1/2 Cup Cilantro Chopped
- 3 Large Eggs
- Salt
- Black pepper
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the onions for 5 minutes.
- Stir in the flour, turmeric, and marjoram. Cook for 1 minute.
- Add in the potatoes. Saute for another minute.
- Pour in the water, salt, and pepper. Bring to a boil. Cover and reduce the heat to medium. Simmer for 15 minutes or until the potatoes are cooked through.
- Stir in the cilantro. Crack the eggs into the soup. Scramble the eggs in the soup by constantly stirring. Cook only for a minute. Take off the heat.
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