Eshkeneh is a traditional Iranian soup originally from Khorasan province, But it’s popular all around Iran. There are various types of Eshkene, such as fenugreek, tomato Eshkene, and quince Eshkene. It’s a pleasant and quick soup, normally served with bread as an appetizer, dinner or a light lunch. It is also a vegetarian soup.
# Heat oil in pot and fry chopped onions over medium heat.
# When onion turns golden, add salt, pepper and turmeric and stir.
# Add fresh or dried mint and stir.
# Add tomato and pomegranate paste and stir well.
# Break the walnuts into small pieces and add to the pot.
# Add water to the pot and bring to a boil. Cover the pot with a lid, simmer for 15 minutes.
# Crack the eggs into the pot.
# Stir the mixture for one minute and scramble the eggs while stirring. When eggs are hard, it is ready to serve.
# Serve hot with bread and side dish of your choice.
Iranian Appetizers: Kookoo Sibzamini (Hash Browns)
