Eshkeneh - Iranian onion and fenugreek based soup

Name: Eshkeneh - Iranian onion and fenugreek based soup
Total time: 3600 s
Yield: 2-3 servings
Cuisine: British
Ingredients: 🍅 Tomatoes - mini and normal ones; 🧅 1-2 Onions; 🧄 1-2 cloves of garlic; 🥔 1-2 medium to bigger size potato; 🍏 1 Cooking Apple; 🥚 egg(s); 🥄 1 teaspoon of Turmeric; 🌿Random amount of Fenugreek; 🧂 Salt; 🫒 Olive oil; 🌿 Dill; 🌿 Cilantro; 🍋 Lemon

SK @shadijp

Learnt and my grandma modified version of Iranian traditional soup.

SK @shadijp

Learnt and my grandma modified version of Iranian traditional soup.

Saved

Ingredients

1 hour

2-3 servings

🍅 Tomatoes - mini and normal ones
🧅 1-2 Onions
🧄 1-2 cloves of garlic
🥔 1-2 medium to bigger size potato
🍏 1 Cooking Apple
🥚 egg(s)
Seasoning - taste 👅
🥄 1 teaspoon of Turmeric
🌿Random amount of Fenugreek
🧂 Salt
🫒 Olive oil
Toppings
🌿 Dill
🌿 Cilantro
🍋 Lemon

Saved

Steps

1 hour

1

Cut onion(s) but doesn’t have to be chopped into little but roughly.
As well as chop potato(s)
2

Start stir onion(s) till it gets softer and little clear
3

Add chopped potato(s) - mix together with onion(s)
4

Add random amount of fenugreek - again mix together and add salt as well.
5

Once they mix well start to add tomatoes
6

Keep stirring until they mix well
7

Add water till the ingredients sink by the water
8

Add remaining ingredients, rest of tomatoes, garlic and add more salt to adjust. If you like you can add more fenugreek
9

Keep cooking for 15min - 20min till the potato gets soft enough
10

Once it’s done, you can add fresh dill and coriander at the end with fresh squeezed lemon!