Eshkeneh (Persian Onion Soup)

Eshkeneh is a traditional Iranian soup originally from Khorasan province, But it’s popular all around Iran. There are various types of Eshkene, such as fenugreek, tomato Eshkene, and quince Eshkene. It’s a pleasant and quick soup, normally served with bread as an appetizer, dinner or a light lunch. It is also a vegetarian soup.

Recipe type 

eshkeneh persian onion soup
  • Soups
  • Vegetarian


  • Appetizers


  • 2 People

Prep time

  •  10m

Cook Time

  •  20m


eshkeneh persian onion soup
  •  1 large onion
  •  2 eggs
  •  1 Cup walnut
  •  2 Tablespoons chopped mint, dry or fresh
  •  2 Tablespoons tomato paste
  •  2 Tablespoons pomegranate paste
  •  1 Tablespoon fenugreek, chopped *optional
  •  1 Teaspoon turmeric
  •   salt to taste
  •   black pepper to taste
  •  3 Cups water
  •   vegetable oil


eshkeneh persian onion soup
  1. Heat oil in pot and fry chopped onions over medium heat.
  2. When onion turns golden, add salt, pepper and turmeric and stir.
  3. Add fresh or dried mint and stir.
  4. Add tomato and pomegranate paste and stir well.
  5. Break the walnuts into small pieces and add to the pot.
  6. Add water to the pot and bring to a boil. Cover the pot with a lid, simmer for 15 minutes.
  7. Crack the eggs into the pot.
  8. Stir the mixture for one minute and scramble the eggs while stirring. When eggs are hard, it is ready to serve.
  9. Serve hot with bread and side dish of your choice.