January 14, 2011
Eshkene; Classic Persian Soup
Last New Year’s, many of our readers enjoyed my cabbage soup recipe to help shake those extra pounds accumulated from all the past month’s holiday celebrations. This year, I wanted to share with your one of my favorite Persian soup recipes: Eshkene. Easy to make, delicious, and a complete meal to leave you feeling satisfied without the guilt. This soup has five basic ingredients: onions, potatoes, eggs, turmeric, and fenugreek leaves. Both turmeric and fenugreek are predominantly used in Persian recipes and provide many nutritional and medicinal qualities. Fenugreek is an herb predominantly used in Indian cuisine as well. Therefore, it provides a pungent flavor to awaken this soup with a delicious, earthy, hearty flavor.
Easy to make, delicious, satisfying! I hope this recipe will become your favorite soup as well.
1 large onion finely chopped
4 medium russet potatoes cubed
4 eggs, lightly beaten in a small bowel
1 tsp turmeric
5 cups of boiling water
1 tsp fenugreek leaves
¼ cup olive oil
Salt and pepper to taste
1. In a medium sized pot, sauté onions in olive oil until golden brown; stirring occasionally to prevent edges of onion from burning. Add turmeric and sauté for another three minutes. Stir in fenugreek leaves and immediately add hot water and potatoes.
2. Bring to boil and cook for another 10-15 minutes until the potato cubes are cooked (making sure to not over-cook cubes). Add salt and pepper to taste. Bring heat down to low and then gently stir in beaten eggs. Do not over stir. Five minutes later, your soup is ready to be served!
(May your soul be nourished)