Egg Soup (Eshkeneh)
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4-6 servings

  • 1/2 cup oil
  • 1/2 cup dried onion
  • 1/2 teaspoon turmeric
  • 1/4 cup dried fenugreek leaves
  • 2 tablespoons white flour
  • 5 cups water
  • 4-5 eggs
  • 2 teaspoons salt
  • 1-2 tablespoons lemon juice
  • 2 large potatoes
  • Wash, skin and chop potatoes into small pieces. If you're in a hurry, cook potatoes first then skin and chop.
  • Pour oil in a pot, add dried onion and fry for 1 minute, or until onion changes colour ( how to make fried onion ). 
  • Add turmeric and stir. Add 1/4 cup water and stir. This way the dried onion will look and taste better.
  • Add fenugreek leaves and fry for a few seconds.
  • Add flour and fry for 1 minute (add more oil if you need).
  • Then gradually add water and stir constantly to avoid getting lumps.
  • Add potatoes and cook for 10 to 20 minutes depending on whether they're precooked or not.
  • Add salt, pepper and lemon juice.
  • Now beat 2 eggs lightly and add to the eshkeneh. Stir to get the marble effect from the eggs.
  • After 5 minutes, break one egg for each person and add to the eshkeneh. Don't mix as we want to keep them whole.
  • Serve this food with bread like (Nan Barbary or Nan Taftoon) and pickles like (Eggplant and Instant Pickles).
  • Now nooshe jan (enjoy).

When you fry fenugreek leaves, don't fry for too long as they will taste bitter.

About Farzi
Farzaneh Masoud Ansari
It is my greatest pleasure to share my love of Persian food with others by demonstrating my skills and techniques, in the hope that my knowledge will be passed on to future generations.
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