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Ingredients

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
Directions
  • 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).
Tips

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

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