There’s nothing better than a warm, comforting bowl of soup, when the weather gets cold, and the days become shorter. You want to try an easy peasy home made cheap fat-burner soup? Let me introduce you to Eshkeneh – Persian Onion and Egg Drop Soup that is both flavorful and nourishing. This simple yet satisfying dish is sure to become your new favorite comfort food! So, the next time you’re craving something savory and delicious, try this Persian classic. You’ll be amazed at how a few simple ingredients can come together to create a truly satisfying meal!
FAT-BURNER AND HEALTHY ONION SOUP
Eshkeneh is a Persian soup that’s incredibly popular in the Khorasan province in northeastern Iran. It is very easy to make and quickly gained popularity throughout Iran. Its main ingredients are just a few simple staples: onions, fenugreek leaves, eggs, and a few spices, with turmeric being a key player and slightly thickened with a tablespoon of flour. This soup is packed with flavor and is the perfect remedy for a chilly day.
We prepare the traditional Persian Eshkeneh only with water. I suggest to try it with homemade vegetable, chicken, or beef broth for added richness. The beauty of Eshkeneh lies in its simplicity, with just a few ingredients creating a warming, savory broth. What sets it apart is the addition of egg drops, or sometimes poached eggs, which make the soup rich and protein-packed.
Eshkeneh ist the perfect choice, whether you’re fighting off the winter chill, looking for something comforting after a long day, or just want to try something new. It’s easy to make, full of flavor, and packed with healthy ingredients that will nourish your body and warm your soul.
HEALTH BENEFITS OF ESHKENEH
Not only is Eshkeneh delicious, but it also has health benefits. The turmeric and onions in the soup are both anti-inflammatory and help fight bacteria, making it a great option when you’re feeling under the weather. Turmeric is also known for its ability to support digestion and metabolism, so it’s a great choice if you’re looking for a comforting, health-boosting dish.
These ingredients are also known to aid in fat burning, support detoxification, and assist in shedding extra pounds. Additionally, the eggs in the soup provide a great source of protein, making this dish satisfying enough to be a meal on its own. You can also customize the soup with different broths or add extra vegetables for an even more nutrient-packed bowl.
VARIATIONS OF ESHKENEH
While the basic recipe is delicious on its own, there are many variations of Eshkeneh that you can try. Depending on where you are in Iran, you’ll find different ingredients or twists on the classic. Some popular versions include:
Eshkeneh Shirazi
A version from Shiraz, also known as Abpiazak Shirazi. This soup is made with dried mint and at the end of the cooking process, the eggs are beaten with two tablespoons of yogurt and stirred into the soup. Yogurt adds a tangy touch and a cool balance to the soup’s richness.
Eshkeneh Sibzamini:
In this version, potatoes are added to the soup, making it even heartier and filling.
Eshkeneh Godje Faranghi:
Tomato paste and garlic are added to the soup, giving it a slightly tangy and savory flavor.
Eshkeneh Rob-e Anar:
This variation includes pomegranate paste, which adds a delightful tartness and a touch of sweetness.
Eshkeneh Beh:
A version made with quinces, offering a lovely fruity flavor that pairs wonderfully with the savory base.
Eshkeneh Rivas:
Another delicious version, which adds a savory tartness. You can find the recipe for Eshkeneh Rivas with Rhubarb (for the english recipe scroll to the bottom of my post) on my blog.
Do you know other Versions of Eshkeneh? Please feel free to leave me a comment.
INGREDIENTS ESHKENEH – PERSIAN ONION SOUP
1 large vegetable onion, chopped
1 tbsp olive oil
1 tbsp fenugreek leaves* dried
2 tbsp flour
1 tsp turmeric*
4 cups of water (1 l) or broth (vegetable, chicken, or beef)
salt and pepper
3 – 4 organic eggs or poached eggs
PREPARATION OF ESHKENEH – PERSIAN ONION SOUP
Heat the oil in a large pot over medium heat. Add the chopped onions and sauté for about 10 minutes until golden brown and caramelized. This will bring out their natural sweetness and add depth to the soup.
Add the fenugreek leaves, followed by the flour and turmeric. Cook for another 1-2 minutes to let the flavors bloom. Not longer as the fenugreek leaves will turn out bitter.
Next, pour in 4 glasses of water (1 l) or the broth, bring the mixture to a boil, and bring it to a simmer, and let ist cook for about 10 minutes, allowing the onions to soften and the flavors to meld together. Season with salt and pepper to taste.
While the soup is simmering, beat the eggs in a bowl, add a little salt, and slowly drizzle them into the simmering soup while stirring gently. This will create delicate egg ribbons. You prefer poached eggs? Crack the eggs directly into the soup and cook for 3-4 minutes, until the whites are set but the yolks remain runny.
Finish and Serve: Taste the soup and adjust the seasoning if necessary. Serve hot, and enjoy the warm, soothing flavors with Nan-e Barbari.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Eshkeneh – Persian Onion and Egg Drop Soup
Easy peasy home made cheap fat-burner soup
Ingredients
INGREDIENTS ESHKENEH – PERSIAN ONION SOUP
- 1 large vegetable onion chopped
- 1 tbsp olive oil
- 1 tbsp fenugreek leaves dried
- 2 tbsp flour
- 1 tsp turmeric
- 4 cups of water 1 l or broth (vegetable, chicken, or beef)
- salt and pepper
- 3-4 organic eggs or poached eggs
Instructions
-
PREPARATION OF ESHKENEH – PERSIAN ONION SOUP
-
Heat the oil in a large pot over medium heat. Add the chopped onions and sauté for about 10 minutes until golden brown and caramelized. This will bring out their natural sweetness and add depth to the soup.
-
Add the fenugreek leaves, followed by the flour and turmeric.
-
Cook for another 1-2 minutes to let the flavors bloom. Not longer as the fenugreek leaves will turn out bitter.
-
Pour in 4 glasses of water (1 l) or the broth, bring the mixture to a boil, and bring it to a simmer, and let ist cook for about 10 minutes, allowing the onions to soften and the flavors to meld together.
-
Season with salt and pepper to taste.
-
While the soup is simmering, beat the eggs in a bowl, add a little salt, and slowly drizzle them into the simmering soup while stirring gently. This will create delicate egg ribbons.
-
You prefer poached eggs? Crack the eggs directly into the soup and cook for 3-4 minutes, until the whites are set but the yolks remain runny.
-
Finish and Serve: Taste the soup and adjust the seasoning if necessary.
Recipe Notes
Serve hot, and enjoy the warm, soothing flavors with Nan-e Barbari.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥