Iranian onion soup with fenugreek and mint

Iranian onion soup with fenugreek and mint

Eshkeneh

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Said to date back to the third century BC, this soup was named after the Ashkanians, rulers of the Arsacid Empire that extended from Armenia to Afghanistan. Onions have long been thought to give men courage and strength, and it is believed this soup was a staple food of the Ashkanian warriors. Today it is enjoyed by Iranians and Jews alike, and is usually served with lavash or pita bread and lemon wedges or a drizzle of vinegar.

Ingredients

Quantity Ingredient
3 tablespoons butter or ghee
3 large onions, thinly sliced
2 tablespoons flour
1 teaspoon ground turmeric
1 teaspoon dried fenugreek
1 litre hot water
salt
freshly ground black pepper
2 eggs
3 tablespoons finely chopped mint

Method

  1. Melt the butter in a heavy saucepan, add the onions and cook over a gentle heat for 30–40 minutes or until they start to caramelize. Add the flour, turmeric and fenugreek, stirring constantly so no lumps are formed. Gradually pour in the hot water and bring to the boil. Season with salt and pepper, then simmer for 45 minutes.
  2. Beat the eggs lightly in a bowl and gradually add a ladleful of hot soup, stirring constantly. Pour the egg mixture back into the soup and heat thoroughly – but do not let it boil or it will curdle. Serve hot, garnished with mint.
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