Eshkeneh (Persian Onion and Potato Soup with Egg and Fenugreek) 

By Ancient Girl Kitchen

Eshkeneh is an old, ancient recipe that dates back to Parthia, to around 250 BCE.

  • 1 cube shape chopped potato
  • 2 eggs
  • 1 tbsp of wheat flour
  • 1 large onion diced
  • 1 tbsp of dried fenugreek herb
  • 1 tsp of turmeric powder
  • 1 tsp black pepper powder
  • 1 tsp of salt
  • 4-5 tbsp of Extra Virgin Olive Oil
  • 4 cups of water


  • Heat 4 to 5 tbsp of oil in a pot
  • Fry the onions in the pot until golden
  • Add turmeric & black pepper powder and fry for a few seconds
  • Add flour and fenugreek herb and fry for a few seconds
  • Add 4 cups of water
  • Add in the potato
  • Cover on medium heat until potato is cooked
  • Add in salt
  • Add salt to eggs, beat lightly, and add it to the pot
  • Keep stirring eggs until they are mixed and merged well to the soup
  • Cover pot and let it simmer for five minutes
  • Pour in a large soup bowl and serve with fresh lemon juice and a nice warm bread