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