Eshkeneh Shirazi

Name: Eshkeneh Shirazi (Persian Yoghourt Soup)
Cuisine: Iranian
Ingredients: Salt and black pepper; A bunch of fenugreek, finely chopped; 60 g (2 oz) walnuts, chopped; 2 tablespoons flour; 1 litre (1¾ pints) hot water; 600 ml (1 pint) yoghourt; 2 tablespoons butter; 1–2 onions, finely chopped

Persian Yoghourt Soup

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A speciality of the city of Shiraz. This soup is given texture with chopped walnuts, and an unusual flavour from the herb fenugreek, called shanbalileh in Iran.

Ingredients

2 tablespoons butter
1–2 onions, finely chopped
2 tablespoons

Asia
Iran
Persia
Soup
Southeast Asia
Vegetarian

Method

Melt the butter in a large pan. Fry the onions in it until they are a pale golden colour. Add the flour and stir over very low heat for a few minutes until well blended. Add the walnuts and fenugreek. Pour in a ladleful of the hot water and beat vigorously, then add the rest of the water gradually, stirring constantly. Season to taste with salt and pepper, bring to the boil slowly and simmer, c