11/28/2023 0 Comments Fenugreek sumac cashew recipesFlavours, thickens and gives a rich red colour to the soup. You need the dried leaf varietynot the seeds. You want the potato cubes to keep their shape. Potato. Use either an all-rounder potato like a Maris Piper or a waxier potato like a red potato.Garlic. Used as an aromatic to enhance the flavour.See it as the Persian equivalent of a French onion soup. The soup should feel like onion is one of the major ingredients so use a very large onion or two medium onions. Eggs are added to make an egg-drop soup and a lemon and chive oil is drizzled over before serving. Onions and potato are cooked with fresh and dried aromatics in a broth made with tomatoes and tomato purée. My mother and her family are from Mashhad, which is sometimes referred to as the ‘capital of Khorasan’, so this soup was a regular feature in my childhood. One of the many variations is made with the addition of tomatoes and this is the recipe I have shared below.Įshkeneh originates from the Khorasan region of Iran – the east side. If you have tried it before, you may be more familiar with the version that results in a golden soup with flecks of green from the fenugreek leaves. There are many variations of the recipe for Eshkeneh. Comforting with gooey eggs to dip into with the bread of your choice, this soup is a winter warmer.Įshkeneh is a soup made with the primary ingredients of onion, potato, fenugreek, turmeric and egg. This traditional soup from Iran is simple to make and packed full of flavour from the aromatics, turmeric and fenugreek.
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