Eshkeneh

Name: Eshkeneh (Fenugreek Soup with Poached Eggs)
Cuisine: American
Ingredients: ¼ cup (60 ml) olive oil; 2 onions, diced; 1 teaspoon ground turmeric; 2 large russet potatoes, peeled and cut into ½-inch (12-mm) cubes; 1 tablespoon all-purpose flour; 2 tablespoons dried fenugreek leaves; 4 cups (960 ml) low-sodium chicken or vegetable broth; 4 cups (960 ml) low-sodium chicken or vegetable broth; 1 tablespoon tomato paste; 2 tomatoes, diced; 2 tablespoons fresh lemon juice; 1 teaspoon sea salt; ½ teaspoon ground black pepper; 4 eggs

Fenugreek Soup with Poached Eggs

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Eshkeneh is a classic but unpretentious soup with a short and easy-to-assemble list of ingredients that can be prepared in about thirty minutes. While eshkeneh is often referred to as Iranian onion soup, for me, the true star is fenugreek leaves, with their strong scent and flavor profile.

Ingredients

¼ cup (60 ml) olive oil
2 onions, diced
1

Asia
Americas
Iran
United States
Soup
Vegetarian

Method

Place a pot on the stove and turn the heat to medium. Once the pot is heated, drizzle in the olive oil. Add the onions and sauté them until they become translucent, 5–7 minutes.

Sprinkle the turmeric over the onions and sauté for a couple of minutes.

Toss in the diced potatoes and stir to ensure they are coated with the onions and turmeric mixture.

Sprinkle the flour and