Traditional Persian Eshkene Soup Recipe

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
2 teaspoons turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1 cup water
1 cup finely chopped fresh fenugreek leaves
1 cup finely chopped fresh spinach leaves
1 tablespoon flour
2 tablespoons white vinegar
4 eggs
Chopped fresh herbs for garnish (optional)

Steps and instructions

Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté until it becomes soft and golden.
Add the minced garlic, turmeric, salt, and black pepper to the pot. Stir well to combine and cook for another 2 minutes.
Pour in the water, then add the chopped fenugreek and spinach to the pot. Stir well, then cover the pot and let it simmer for about 15 minutes.
While the soup is simmering, mix the flour with a little water in a separate bowl until it forms a smooth paste. Then add this paste to the pot, stirring well to make sure it's fully incorporated.
Add the white vinegar to the pot and stir. Let the soup continue to simmer for another 10 minutes.
Crack the eggs into the pot one at a time, making sure not to break the yolks. Cover the pot again and let it cook for another 5-7 minutes, or until the eggs are cooked to your liking.
Once the eggs are cooked, remove the pot from heat. You can garnish the Eshkene with fresh herbs if you'd like before serving.

Tools for making

Large pot - needed for cooking the soup
Stove or cooktop - for heating the pot and simmering the soup
Cutting board - for chopping the onion, fenugreek, and spinach
Knife - for dicing the onion and chopping the fenugreek and spinach
Measuring spoons - to accurately measure the turmeric, salt, and black pepper
Measuring cup - for measuring the water and vinegar
Spatula or wooden spoon - for stirring the ingredients in the pot
Bowl - for mixing the flour with water to make a paste
Whisk or fork - for whisking the flour and water together to form a smooth paste
Ladle - for serving the Eshkene soup
Soup bowls - for serving the finished soup
Optional: Fresh herbs - for garnishing the Eshkene soup before serving

Recipe variations

Add cooked chicken or beef to make it a heartier dish.
Replace the flour with cornstarch for a gluten-free option.
Include other leafy greens such as kale or chard instead of spinach.
Add diced tomatoes for a slightly tangy flavor.
Try using different herbs like cilantro or parsley for garnish.
For a spicier version, add chopped chili peppers or red pepper flakes.
Experiment with different spices such as cumin or paprika to enhance the flavor.
Include other vegetables like carrots or bell peppers to add more variety and color.
For a vegan option, omit the eggs and replace with tofu or chickpeas.
Drizzle some lemon juice over the soup before serving for a citrusy twist.

Recipe overview

Eshkene is a traditional Persian soup that is rich in flavor and comforting in every spoonful. This recipe brings together a unique blend of ingredients, including fresh fenugreek and spinach leaves, to create a taste that's both unique and delicious. With a warm blend of spices and a tangy hint of vinegar, this soup is sure to be a hit with both family and friends. In this recipe, eggs are gently simmered in the soup, providing a delightful contrast in texture. Whether you're new to Persian cuisine or a seasoned expert, this Eshkene recipe is a must-try.

Common questions

Can I use dried fenugreek leaves instead of fresh?
Yes, you can substitute 1/3 cup of dried fenugreek leaves for 1 cup of fresh fenugreek leaves.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach as a substitute. Thaw the spinach and squeeze out any excess water before adding it to the soup.
Can I use a different type of oil?
Yes, you can use any neutral-tasting oil like canola or sunflower oil instead of vegetable oil.
Can I adjust the amount of spices?
Feel free to adjust the spices to your taste. You can increase or decrease the amount of turmeric, salt, and black pepper according to your preference.
Can I make this recipe vegetarian?
Yes, you can make this recipe vegetarian by skipping the eggs. The soup will still be delicious and flavorful.
Can I make this ahead of time?
While Eshkene is best enjoyed fresh, you can make it ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving dishes and utensils

Large pot - for cooking the Eshkene soup.
Spatula - for stirring the ingredients in the pot.
Bowl - for mixing the flour with water to make a smooth paste.
Soup ladle - for serving the Eshkene soup.
Garnish brush - optional, for adding fresh herbs as garnish.

Origin stories

Eshkene hails from the vibrant culinary landscape of Iran, testament to the region's love for aromatic herbs and spices. This warm, comforting soup finds its roots in the ancient Persia, being a staple in households during the chilly winter months. Crafted with a delicate blend of fenugreek, spinach, and spices, Eshkene is unique in its inclusion of poached eggs, a refreshing departure from the traditional lentils or grains found in many Persian soups. The name 'Eshkene' itself translates to 'a type of soup' in Farsi, underlining the prominence of this dish in the Iranian cuisine. This humble soup encapsulates the essence of Iranian hospitality, often prepared to nourish guests and family alike. Its wholesome, earthy flavours make it a cherished recipe, passed down through generations. So, every spoonful of Eshkene is not just a delightful taste experience but also a journey into Iran's rich, culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.