This recipe is the most common type of Eshkeneh in Iran but other versions, like the Booshehri (south Iran) with garlic and coriander, the version with the quince or with yogurt and even with mung beans which is from Khorasan etc. are worth to try.

Ingredients | 2 servings

• 1 big Onion (chopped)
• 2 Potatoes (diced)
• 2 Eggs
• 1tsp Turmeric
• 1 tbsp Flour
• 1 tsp Fenugreek leaf (or 1/2 tsp Fenugreek seeds)
• 2 tsp Salt
• Ghee/clarified butter
• Black pepper
• 5 cups of water (more or less)

Preparation

– On a gentle fire, stir fry for ⏳ 10 – 15 minutes chopped onions until golden.

– Add turmeric, flour, fenugreek, salt, and black pepper. Stir for some more seconds

– Add potatoes and hot water that completely covers 1 cm above the ingredients. Simmer for ⏳ 20 minutes.

– Add eggs and gently mix the soup while they are spreading. Cook for another ⏳ 2-3 mins and the Eshkeneh is ready.

Notes

• Instead of flour, you can use corn starch/potato starch for a gluten-free version
• Eshkene is a quick dish if the potato’s cut are small.
• The more the base of onion cooks it taste becomes better
• Fenugreek leaves can be found in Iranian supermarkets or online. In case you don’t have the fenugreek leaf, use the seeds in a smaller portion because they are bitter
• Usually it’s one egg per diner

Eshkeneh is served with bread.

Noosh e jan (buon appetite)

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