For all Iranians, no matter what decade they were born in, Eshkeneh is a nostalgic food reminiscent of grandmothers’ unique home cooking.
This soup is one of the old and local Iranian foods that has been cooked in different ways in almost all regions of Iran since ancient times, and the people of each region cooked this simple food for lunch or dinner with different flavors according to their own culture and lifestyle.
This Persian food is very easy to prepare, and it can be prepared in the blink of an eye. One of the advantages of this food is that it is prepared quickly, and due to the various raw materials and herbs it has, it is extremely full of properties and is especially useful for the cold season.
This simple food was originally prepared by hard-working villagers as simple and quick food, but today, due to the excessive use of processed and prepared foods, the importance and nutritional value of these simple foods are clear.
To make this, you can use minimal food ingredients at home and join us in learning how to make this Persian stew on the Meals Cook site, which I hope you will like.
We have 2 types of eshkeneh that are:
1. Eshkeneh Shirazi
For: 4 people
Preparation time: 15 minutes
Cooking time: 50 minutes
100 grams of eshkeneh: 175 calories
Ingredients:
| Large onion | 1 pc |
| Dry or fresh fenugreek | 1 and a half tablespoons |
| Potato | 5 pcs |
| Egg | 3 pcs |
| White flour | 5 tablespoons |
| Turmeric powder | 1 tsp |
| Water | 2 glasses |
| Salt and pepper | as needed |
| Liquid oil | as needed |
Instruction:
1. Frying onions with spices
To prepare this soup with potatoes and eggs, first finely chop the onion and fry it. After the onions become light and golden, add pepper, salt, and turmeric powder to them.
2. Add potatoes and flour to the onions
In the preparation of this food, cut the potatoes finely and fry them in a separate pan. When the potatoes are slightly fried, add them to the fried onions. Now add the flour and fry it along with the other ingredients.
3. Add fenugreek
At the last stage, add fenugreek, the main vegetable of this soup, and fry it very briefly so that it does not become bitter and preserves its aroma. Now add three glasses of water and let the potatoes cook well.
4. Add the eggs
When you are sure that the potatoes are cooked, add the eggs and put the lid on the pot until the eggs are cooked well.
Do not stir the eggs so that they cook properly. When the water in the food has reduced and thickened, Eshkeneh Shirazi is ready to eat.
You can decorate it with fried mint. Eat this soup with lavash bread.
2. Eshkeneh Tehrani
For: 4 people
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients:
| Egg | 3 pcs |
| Large onion | 1 pc |
| White flour | 2 tablespoons |
| Medium potato | 5 pcs |
| Tomato paste | 1 tablespoon |
| Dried or fresh fenugreek | 1 and a half tablespoons |
| Salt, black pepper, and turmeric powder | as needed |
| Butter or oil | as much as needed |
Instruction:
1. Fry tomato paste with fried onions
To make this food, which is fenugreek with potatoes and eggs, chop the onion into slices in a pot and fry it in oil or butter until it becomes light and golden.
Then, put the onions on one side of the pot and fry the tomato paste in the remaining oil (add a little if the oil is used up) until the paste opens and its raw taste is gone.
2. Add fenugreek to the tomato paste
Now mix the paste and onion and fry a little more. In the next step, add salt, pepper, and turmeric to the desired amount and fry until the raw taste of the spices is gone.
Add dried or fresh fenugreek. If the fenugreek is fresh, a little more time is needed for roasting. If the fenugreek is dry, use very little so that it does not become bitter.
3. Add potatoes and flour to the bowl
Then, gradually add the flour to the other ingredients. Stir the ingredients very quickly so that the flour does not lump. Now, finely chop the potatoes and add them to the ingredients.
4. Cooking
You don’t need to fry the potatoes to make this soup. Add 3 glasses of water as soon as you mix the ingredients, and when the water boils, reduce the gas flame so that the soup cooks slowly and settles.
5. Breaking eggs
To make this soup when it is set, break the eggs into it and stir until the eggs are cooked through. Put the lid on the pot for a few minutes for the eggs to cook.
As soon as this soup water has reduced and reached your desired consistency, turn off the gas flame (this food should be the same as vermicelli soup) and serve it.
Notes:
| Some people make this Shirazi soup by mixing yogurt or buttermilk and eggs and then adding it to these food ingredients. |
| Boz ghormeh and Abgoosht are related and similar to Eshkeneh’s foods. |
| To make a yogurt and egg mixture, you have to mix each well separately, and when they are uniform and smooth, mix them and then add them to this. |
| In any case, if you add yogurt or buttermilk to the egg, you must stir it until the end of cooking so that it does not break. |
| Shirazi people eat this food with orange juice, pickles, sabzi khordan, or curd. |
| Eat this Persian soup with sir torshi and Sabzi Khordan. |
| Eshkaneh Kermani is another model of this dish that is prepared with tomato paste. This Kerman food is very similar to Ashashkeneh of Shirazi. |
FAQ:
1. Can we use tomato paste in eshkeneh recipe?
Yes, it depends on your preference, but the main method of preparing eshkeneh Shirazi is the same as we explained to you.
2. What things can we eat next to this food?
This soup is a food that is eaten with different types of bread. In addition, you can mix this food with yogurt and drink it.
3. What other ingredients can we use in this stew?
In addition to potatoes and eggs, you can also use lentils or mung beans, the recipe of which is different from the way Shirazi soup is prepared, and it is related to the city of Khorasan.
4. How to prepare eggplant eshkeneh?
Just cut the eggplants finely, fry them in a separate pan, and add them to the potatoes and onions.
5. If fenugreek is not available, what vegetable should we use for this food?
You can use marze instead of dry fenugreek.
