Tried and Tested: Eshkeneh - Persian Onion Soup

 

My mother-in-law has taught me most of the Iranian dishes I make, but this one I taught her!

 

I found the recipe of this favourite dish of ours in a book given to me many years ago by dear friends in Chicago. The book, "New Food of Life" by Najmieh Batmanglij is an excellent book if you are looking for an introduction to Persian cuisine. She has written many cook books, but I keep coming back to this one.

 

Eshkeneh or Persian Onion Soup is simple and easy and very tasty and perfect on a cold days!

 Here is my take on it:

 

4 large yellow onions, thinly sliced

2-3 cloves of garlic
1 cup fresh or 3 tablespoons dried fenugreek leaves (Norwegian: bukkehornkløver)
3 eggs

2 tablespoons flour,

1 teaspoon turmeric (Norwegian: gurkemeie)

3-4 peeled potatoes
1.5litre water

2 dried lime or 4 tablespoons of lemon juice
Salt and pepper to taste
Oil

 

Saute the onions and the garlic in a large pot with some oil on medium heat until golden brown - dont' burn them!

 

Add flour, turmeric and some salt and pepper and stir and cook for a minute or two.

 

Then add the fenugreek and saute for a few minutes, stir well to mix all the ingredients.

 

Add 1.5l of water, salt and pepper to taste.

 

Add the peeled and chopped potatoes.

 

Bring to a boil, reduce heat and cook for 50 minutes on medium-low heat.

 

Break the eggs into a small bowl, stir well and add to the soup and blend well.

 

Adjust the seasoning before serving (Tip: Add a spoon of sugar if it is too sour).

Serve hot with warm bread and plain yogurt.