Eshkaneh – Egg Soup

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min



Maybe your new favorite bean dish:

First of all, some information about the way of eating in Iran. Long grain rice and bread are the staples of Persian cuisine. Many dishes are prepared with vegetables and eggs and then eaten with bread.

Beans and other vegetables as well as kitchen herbs are also ingredients to prepare goulash or rice casseroles in different variations. In contrast to European cuisine, potatoes are not used as a side dish, but as a vegetable. Meat is eaten in small quantities, and fish in the winter months. Sweet dishes and cakes are prepared for holidays and special occasions.

Persian cuisine is characterized by low-calorie and high-fiber dishes. The food culture has many similarities with that of other Asian countries and is regionally influenced by the climate and economic situation of the country.

Soup preparation:

Remove the skin from the onion and chop it into small pieces. Heat oil in a saucepan and sauté onion until translucent. Grind peppermint leaves and add to onions with curry powder. Stir everything together well. Add warm water and bring to a boil.

Add the eggs one by one to the boiling water and stir quickly with a whisk. Add the chopped walnuts and raisins to the pot and cook for 30 minutes.

Remove the saucepan from the stove, cool for five minutes, add the yogurt. Stir everything well, sprinkle with k

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