Eshkeneh - Fenugreek and Onion Soup

Eshkeneh, also known as Persian Onion and Fenugreek Soup, is a cherished dish from Iran's culinary heritage, particularly prevalent in the Khorasan region. This comforting soup combines the aromatic essence of fenugreek with caramelised onions and eggs, creating a hearty and nourishing meal. Traditionally served with Barbari or Sangak bread, Eshkeneh is often accompanied by Sabzi Khordan (a platter of fresh herbs), red onion, and Torshi (pickled vegetables), making it a staple in Iranian households, especially during colder seasons.

Cook the most popular Persian dishes at home with the help of my e-book.

Time

Prep: 10min Cook: 30min Total: 40min

Ingredients (serving 4)

200g fresh fenugreek leaves, finely chopped (or 2 tbsp dried fenugreek)

2 large onions, finely chopped

6 eggs (2 whisked, 4 hard-boiled)

1 tbsp plain flour

3 tbsp mild olive oil or vegetable oil

2 tbsp ghee

1 tsp ground turmeric

1 tsp freshly ground black pepper

Juice of 1 lemon (optional)

Salt to taste

4 cups (1 litre) freshly boiled water

Barbari or Sangak bread, for serving​

Method

1. Prepare the Ingredients:
   Finely chop the fenugreek leaves and onions.

2. Sauté the Fenugreek:
   In a large pot, heat 2–3 tablespoons of oil over medium heat. Add the chopped fenugreek and sauté until it darkens to a deep green colour, releasing its aroma. Remove from the pot and set aside.

3. Caramelise the Onions:
   In the same pot, add 2 tablespoons of ghee. Add the chopped onions and sauté until they become golden brown and caramelised.

4. Incorporate Flour and Spices:
   Sprinkle the plain flour over the caramelised onions, stirring to combine. Add the turmeric and black pepper, mixing well. Return the sautéed fenugreek to the pot and cook for a few more minutes to blend the flavours.

5. Add Water and Simmer:
   Pour in 4 cups (1 litre) of freshly boiled water. Season with salt to taste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes.

6. Add Whisked Eggs:
   In a separate bowl, whisk 2 eggs. Slowly drizzle the whisked eggs into the simmering soup, stirring continuously to create delicate egg ribbons.

7. Adjust Seasoning:
   Add lemon juice if desired, and adjust salt and pepper to taste.

8. Serve:
   Ladle the soup into bowls, placing one hard-boiled egg in each. Serve hot with torn pieces of Barbari or Sangak bread for dipping. Accompany it with Sabzi Khordan, red onion slices, and Torshi for an authentic experience.

I’d love to see your Eshkeneh! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!

Looking for more Persian recipes? Here are more of my free written recipes!