Camomile Flower, Egg + Onion Soup

Name: Camomile Flower, Egg + Onion Soup (Tataq-e Babuneh-ye Kermani)
Prep time: 1 h 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: ½ cup/25 g dried camomile flowers, soaked in water for 1 hour and drained; 2 tablespoons cumin seeds; 1 tablespoon dried mint; 2 tablespoons unbleached all-purpose flour; 2 medium onions, peeled and thinly sliced; 1 teaspoon turmeric; ½ teaspoon freshly ground pepper; 1 tablespoon fine sea salt; 4 eggs; ½ teaspoon red pepper flakes; 1 russet potato (1 lb/450 g), peeled and quartered; ¼ cup/60 ml oil

Tataq-e Babuneh-ye Kermani

Preparation info

Serves:
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

As children, our mother would give me and my sisters camomile infusions and sometimes she’d wash it with a mixture of camomile and henna to give our hair a special glow, but I’d never imagined you could have camomile flowers in a soup. The taste is quite distinctive, and like the tea, the soup has a calming effect.

Ingredients

broth

¼ cup/60 ml oil
2 medium onions, peeled and thinly sliced

Asia
Iran
Vegetarian
Soup

Method

For the broth: Heat the oil in a large enameled cast-iron pot over medium heat and sauté the onions for 10 to 15 minutes until golden brown. Add the salt, pepper, turmeric, and cumin seeds, and sauté for 2 minutes. Add the flour, mint, red pepper flakes, and camomile, and sauté for 20 seconds.
Add 6 cup/1.4l water and potato, and bring to a boil. Reduce hea