Eshkeneh | Persian Onion Soup

Eshkeneh is an Iranian ancient dish which was a healthy and light dish served in the cold seasons. Since no meat is required to cook this dish, as Yatimche, cooking Eshkene was quite convenient and that’s why it has been so popular among the Iranian.

 It was originally eaten in Khorasan, Shiraz, Damghan and Tehran (These are all populated Iranian cities) so these days three are different recipes to cook Eshkeneh.

Nowadays Eshkeneh is not eaten as often as it was before, yet its recognized by people and it reminds most Iranian people of good memories with their parent or grandparents at the beginning of the autumn just like other special Persian dishes :Kale Gonjeshki

Persian Onion Soup | Eshkeneh

Eshkeneh is an Iranian ancient dish which was a healthy and light dish served in the cold seasons. Since no meat is required to cook this dish, cooking Eshkene was quite convenient and that’s why it has been so popular among the Iranian.

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Course Main Course, Side Dish

Cuisine persian

Ingredients

  

• 1 soupspoon fengureek
• 5 teaspoons flour
• 1 teaspoon turmeric
• 2 glasses water
• Oil, as much as required
• onions 1
• eggs 4
• potatoes 2

Instructions

 

• Having diced the onions, choose a suitable pan, add some oil and preheat it. Then stir fry the diced onions. When they look golden, add some salt, pepper and turmeric. Mix them completely.
  
• In a separate pan, fry the potatoes. To do this, peel and chop them. Then add them to the pan and stir fry them using some oil. When they are half cooked, add them to the onions.
  
• In the next step, add the flour and heat all the ingredients.
• Then, add two glasses of water and the chopped fenugreeks.
  
• After 15 minutes, you can add the eggs but after that, you must wait until the water is evaporated. Finally, when the dish has lost its water, you can serve it.
  

Topping and Serving Onion Soup (Eshkeneh)

• The food is usually served with bread and Doogh. Serving it with Iranian types of bread, gives the dish a better taste.
• Torshi and lemon juice can be served next to it as flavors.
• Plates of Eshkene are topped with mint leaves and lemon slices.

Tips for cooking Eshkeneh

• Some people use yoghurt and Doogh inside Shirazi Eshkeneh for this mix the eggs with dough and yogurt and dough then add them to the mixture.
• In Tehrani Eshkeneh  you can add tomato paste .
• Remember that Eshkeneh is cooked in many different ways so you can always be creative and use the ingredients you think are suitable such as walnut and  lentils.

What Are The Benefits of Eshkene?

Eshkeneh is a very healthy dish and can have numerous benefits for your body. Here we mention some of them to reinforce the tendency for making and eating this traditional Persian dish!

• Eshkeneh is rich in vitamins A, B, C and E.
• Eshkene is a reliable source for Carbohydrates, sodium, potassium, iron, proteins, magnesium, folate, calcium, zinc, fiber, phosphor, sulfur, selenium, lycopene and many other beneficial minerals.
• Eshkeneh has a significant effect on improving the body condition is colds, asthma and influenza.
• This food is awesome for people who intend to lose weight, as it increases fat metabolism.

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