Eshkeneh - Iranian Herb and Egg Soup

Ingredients

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (60g) fresh parsley, finely chopped 2 cups (60g) fresh parsley, finely chopped
• 1 cup (30g) fresh cilantro, finely chopped 1 cup (30g) fresh cilantro, finely chopped
• 1 cup (30g) fresh fenugreek leaves, finely chopped 1 cup (30g) fresh fenugreek leaves, finely chopped
• 4 eggs, beaten 4 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 9g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Stir in the ground turmeric and cumin, and cook for another minute to release their flavors.
3. 3.
   Pour in the vegetable broth and bring it to a gentle boil.
4. 4.
   Add the chopped parsley, cilantro, and fenugreek leaves to the pot. Reduce the heat to low and let the herbs simmer for about 10 minutes, until they become tender.
5. 5.
   Slowly pour the beaten eggs into the soup while stirring continuously. This will create ribbons of cooked egg throughout the soup.
6. 6.
   Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Fresh herbs — Make sure to wash the herbs thoroughly and remove any tough stems before chopping them. This will ensure a smooth texture in the soup.
• Fenugreek leaves — If fresh fenugreek leaves are not available, you can substitute them with dried fenugreek leaves (kasuri methi) in a smaller quantity. Add them towards the end of cooking to preserve their flavor.

Tips & Tricks

• For a heartier version, you can add cooked chicken or chickpeas to the soup.
• Adjust the amount of spices according to your preference for a milder or spicier flavor.
• Serve the soup with a squeeze of lemon juice for an extra tangy kick.
• Garnish with a sprinkle of chopped fresh herbs before serving to enhance the presentation.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve Eshkeneh hot in individual bowls. It can be enjoyed as a light meal on its own or served with warm bread for dipping.

Presentation advice

To enhance the presentation, garnish each bowl of Eshkeneh with a drizzle of olive oil and a sprinkle of chopped fresh herbs. Serve it alongside warm bread or pita for a complete Iranian dining experience.