Eshkeneh

Eshkeneh

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Eshkeneh is a quick Persian onion-and-egg soup scented with turmeric, fenugreek, mint, and potatoes. Eggs are swirled into the golden broth so the final bowl is rustic, fragrant, and gently filling.

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πŸ”— Recipe adapted from Wikidata (Soup)

πŸ‘¨β€πŸ³ Instructions

Cook sliced onions in oil until soft and golden at the edges.

Stir in turmeric, fenugreek, mint, and a spoonful of flour.

Add diced potatoes and water, then simmer until the potatoes are tender.

Beat the eggs and stream them into the bubbling soup while stirring gently.

Season with lemon juice, salt, and pepper before serving hot.

🍷 Perfect Pairings

Complete your meal with these

πŸ₯— Sides

πŸ₯‚ Drinks

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