Eshkeneh, Persian Onion Soup With Fenugreek

With the cool, crisp days of autumn just around the corner, اشکنه eshkeneh, a creamy and comforting onion and fenugreek (shanbalileh) soup, feels like the perfect dish to share with family and friends. This traditional Persian soup is made with caramelized onions, fresh aromatic fenugreek, and the last-minute addition of eggs, creating a hearty bowl of goodness.

 Fenugreek, with its slightly bitter yet deeply fragrant taste, is a beloved ingredient in Persian cooking, most famously in Ghormeh Sabzi. My mother often made eshkeneh whenever she felt homesick while visiting us, and the rich aroma and familiar flavor would ease her longings. For me, however, it took some time to acquire a taste for fenugreek. Eventually, it grew on me so much that I now love it. 

Across Iran, there are delightful variations of eshkeneh. In some regions, it's prepared without fenugreek, while in others, small cubes of potato are added. 

Eshkeneh - Persian Onion & Fenugreek Soup

Ingredients
Serves 4

-1 cup fresh fenugreek leaves, chopped
-2 large yellow onions, thinly sliced
-2 eggs (use more if you like a richer soup)
-1-2 tablespoons flour (optional for thickness)
-1/2 teaspoon turmeric
-Salt and pepper to taste
4 cups water (plus more if needed)
3 tablespoons oil

Method

1. Heat the oil in a pot over medium heat. Add the onions, and saute until golden brown.
2. Stir in the turmeric, and cook for 1-2 minutes. Sprinkle in the flour and mix well with the onion and turmeric. 
3. Then add the chopped fenugreek and saute for 5 minutes, stirring well to mix all the ingredients.
4. Pour in 4 cups of water, season with salt and pepper, and bring to a boil. Reduce the heat, and let the soup simmer for 30-40 minutes on medium-low heat.
5. In a small bowl, lightly beat the eggs with a whisk until well blended. Slowly pour the eggs into the simmering soup. Cook for another 4-5 minutes. Adjust seasoning and add more water if needed.

Serve hot with warm bread and a side of yogurt.

Enjoy!