Eshkeneh (Persian Onion and Fenugreek Soup with Eggs)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 onions, thinly sliced
- 4 eggs
- 2 tbsp dried fenugreek leaves
- 1 tsp ground turmeric
- 1 tbsp plain flour
- 3 tbsp vegetable oil
- 800 ml vegetable stock
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 10.2 g
- Carbohydrate
- 15.5 g
- of which sugars
- 9.5 g
- Fat
- 16.2 g
- of which saturates
- 2.7 g
- Fibre
- 2.7 g
- Salt
- 1.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onions over a medium heat for 15 minutes, stirring often, until deep golden and soft.
- 2
Stir in the turmeric and dried fenugreek leaves and cook for 1 minute, then sprinkle in the flour and stir to coat the onions.
- 3
Pour in the vegetable stock, bring to a simmer and cook for 10 minutes until slightly thickened.
- 4
Stir in the lemon juice and season with salt and pepper.
- 5
Crack in the eggs one at a time, poaching them gently in the soup for 4-5 minutes until the whites are set.
- 6
Ladle into bowls, making sure each portion gets a poached egg, and serve with flatbread.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.