Eshkeneh (Persian Onion Soup or Fenugreek Soup) - Cooking with Yousef

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes add nutrition and flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more accessible year-round.

Cut and dice the onion.

Heat 7-8 tablespoons of cooking oil in a pot until shimmering.

Add diced onion and sauté until golden brown.

Stir in 1.5 teaspoons of turmeric, 1 teaspoon of black pepper, and 1/4 teaspoon of hot pepper, cooking for a couple of minutes.

Add diced potatoes and sauté for about 3 minutes.

Add 1 tablespoon of flour and sauté for another couple of minutes.

Quickly add 2 tablespoons of dry fenugreek, stirring for no more than 20 seconds to avoid bitterness.

Pour in 5-6 cups of water and bring to a boil, then reduce heat and simmer for 20-25 minutes.

Add 6 eggs, mixing 3 of them into the soup and leaving the other 3 whole.

Simmer for an additional 5-6 minutes until the eggs are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary