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Eshkeneh is a traditional Iranian soup. Most of the time, Eshkeneh and kale Joosh are used interchangeably but in fact they have completely different kinds of recipe. Eshkeneh is originally from Khorasan. Persians serve Eshkeneh as lunch. This amazingly delicious food doesn’t take much time to cook. so I recommend it to practitioners.
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Egg and potato are the main ingredients in Eshkeneh but we will tell you 3 methods for cooking it in Cookery Magazine. I hope you enjoy it!
1. How to cook Eshkeneh with Fenugreek
Eshkeneh with Fenugreek Ingredients:
| Egg | 4 |
| onion | 1 large size |
| flour | 2 tablespoons |
| Dried fenugreek | 1 tablespoon |
| Turmeric powder | half a teaspoon |
| salt & pepper | as needed |
| Vegetable oil | 2 tablespoons |
First of all wash and chop up the onion into small tiny pieces, then put a pan on the heat and add vegetable oil to fry the onion in it.
After about 5 minutes, add the flour and dried fenugreek and fry them for a while. Combine the turmeric powder and saute them all together for 5 minutes.
Now, add 3 to 4 glass off water to the mixture and boil it. Next, add salt and pepper as much as you want.
Break the eggs into a bowl and whip them. Pour the mixed eggs into the pan and stir constantly until the eggs are cooked.
After the mixture start to boil, Your Eshkeneh with Fenugreek is ready!
2. How to cook Eshkeneh with Potato
Eshkeneh with Potato Ingredients
| Egg | 4 |
| onion | 1 large size |
| flour | 2 tablespoons |
| Dried fenugreek | 1 tablespoon |
| Potato | 2 medium size |
| Turmeric powder | half a teaspoon |
| salt & pepper | as needed |
| Vegetable oil | 2 tablespoons |
Again wash and chop up the onion into small tiny pieces, then put a pan on the heat and add vegetable oil to fry the onion in it.
After about 5 minutes, add the flour and dried fenugreek and fry them for a while. Combine the turmeric powder and saute them all together for 5 minutes.
Now, add 3 to 4 glass off water to the mixture and boil it. Next, add salt and pepper as much as you want.
The only different step with the previous method: Wash and peel the potatoes, put them in the pot and wait until they’re thoroughly cooked.
Break the eggs into a bowl and whip them. Pour the mixed eggs into the pan and stir constantly until the eggs are cooked.
After the mixture start to boil, You will have Eshkeneh with potato!
3. How to cook Eshkeneh with Tomato
Eshkeneh with Tomato Ingredients
| Egg | 4 |
| onion | 1 large size |
| Tomato paste | 1 tablespoon |
| Tomato | 2 to 3 |
| Potato | 2 medium size |
| Turmeric powder | half a teaspoon |
| salt & pepper | as needed |
| Vegetable oil | 2 tablespoons |
In third method repeatedly, wash and chop up the onion into small tiny pieces, then put a pan on the heat and add vegetable oil to fry the onion in it. Combine the turmeric powder and saute them all together for 5 minutes.
Here, you must grate the tomatoes or boil them and peel and chop up the tomatoes into tiny pieces. Pour into the pot.
When the tomatoes are dried and there is tomato juice in the pot, and the tomato paste and fry it well.
Now, add 3 to 4 glass off water to the mixture and boil it. Next, add salt and pepper as much as you want.
Wash and peel the potatoes, put them in the pot and wait until they’re thoroughly cooked.
Break the eggs into a bowl and whip them. Pour the mixed eggs into the pan and stir constantly until the eggs are cooked.
After the mixture start to boil, You will have Eshkeneh with potato!
How to serve Eshkeneh
You can serve Eshkeneh along roasted bread specially Lavash. Don’t choose Dough as beverage for this food. I suggest to put some bazels or olives next to it.
Don’t forget to tell us your experience of cooking this dish. If you had any problem, let me know on comments.
