Eshkeneh
Eshkeneh (Persian Onion Soup)
First time , not salty enough
Second time , Not bad
Third time - too watery
For 6 people, Watery
Today is the final test for Eshkeneh. I have 8 guests coming for dinner. The last test was good, I just have to make everything four times.
I have put an apple in the photo to show the size of the onion.
Begin by chopping the onions and frying them in a large pot until they turn golden
2. Add 2/3 Tbsp. of turmeric and 2/3 Tbsp. of black pepper to the onions, and mix well over low heat.
3. Add 4 tablespoon of shamliz or fenugreek to the pot and fry for 2 minutes. Be careful not to let the shamliz burn.
Eshkeneh
Eshkeneh Recipe for 8 People:
Ingredients:
16 eggs
5 medium-sized onions
4 Tbsp. (60ml) of shamliz or fenugreek
2/3 Tbsp. (10ml) turmeric
2/3 Tbsp. (10ml) black pepper
1 (15ml) Tbsp. of salt
3 cups of broth
5 cups of water
2 cups of yogurt
1/4 cup of sour cream (optional)
Instructions:
Begin by chopping the onions and frying them in a large pot until they turn golden.
Add 2/3 Tbsp. of turmeric and 2/3 Tbsp. of black pepper to the onions, and mix well over low heat.
Add 4 tablespoon of shamliz or fenugreek to the pot and fry for 2 minutes. Be careful not to let the shamliz burn.
Add 3 cups of broth and 5 cups of water to the pot, and wait for it to start boiling.
Once 1/4 of the water has evaporated, add the eggs and do not stir.
Reduce the heat to low but keep slow boiling and let the mixture cook for another 30 minutes.
Remove it from the heat and let it cool for a few minutes. Add 2 cups of yogurt and 1/4 cup of sour cream to the mixture, if desired.
Serve the eshkeneh in bowls and garnish with fresh herbs or sliced green onions, if desired.
Enjoy your delicious and comforting eshkeneh with your family and friends!
4. Add 3 cups of broth and 5 cups of water to the pot, and wait for it to start boiling.
5. Once 1/4 of the water has evaporated, add the eggs and do not stir.
6. Reduce the heat to low but keep slow boiling and let the mixture cook for another 30 minutes.
