Eshkeneh Shirazi &Tehrani Recipe+Video+5Golden Tips
For all Iranians no matter what decade they are born Eshkeneh is a nostalgic food reminiscent of grandmothers’ unique home cooking.
Eshkeneh is one of the old and local Iranian foods which has been cooked in different ways in almost all regions of Iran since ancient times and the people of each region cooked this simple food for lunch or dinner with different flavors according to their own culture and lifestyle.
Eshkeneh is very easy to prepare and it can be prepared in the blink of an eye. One of the advantages of this food is that it is prepared quickly and due to the various raw materials and herbs it has, it is extremely full of properties and is especially useful for the cold season.
This simple food was originally prepared by hard-working villagers as a simple and quick food but today due to the excessive use of processed and prepared foods the importance and nutritional value of these simple foods is more clear.
To make eshkeneh you can use minimal food ingredients at home and join us to learn how to make eshkeneh on the meals cook site which I hope you will like.
We have 2 types of eshkeneh that are:
1. Eshkeneh Shirazi
2. Eshkeneh Tehrani
1. Eshkeneh Shirazi
How to make eshkeneh Shirazi? (Eshkeneh Shirazi recipe)
For: 4 people
Preparation time: 15 minutes
Cooking time: 50 minutes
100 grams of eshkeneh: 175 calories
You can also read cake morgh and boz ghormeh recipe.
Ingredients:
| Large onion | 1 pc |
| Dry or fresh fenugreek | 1 and a half tablespoons |
| Potato | 5 pcs |
| Egg | 3 pcs |
| White flour | 5 tablespoons |
| Turmeric powder | 1 tsp |
| Water | 2 glasses |
| Salt and pepper | as needed |
| Liquid oil | as needed |
Instruction:
1. Frying onions with spices
To prepare eshkaneh Shirazi with potatoes and eggs, first finely chop the onion and fry it. After the onions become light and golden add pepper, salt, and turmeric powder to the onions.
2. Add potatoes and flour to onions
In the preparation of this food cut the potatoes finely and fry them in a separate pan. When the potatoes are slightly fried add them to the fried onions. Now add the flour and fry it along with other ingredients.
3. Add fenugreek
At the last stage add fenugreek the main vegetable of this soup and fry very little so that it does not become bitter and preserves its aroma. Now add three glasses of water and let the potatoes cook well.
4. Add the eggs
When you are sure that the potatoes are cooked add the eggs to this and put the lid on the pot until the eggs are cooked well.
Do not stir the eggs so that they cook properly. When the water in the food has reduced and thickened eshkeneh Shirazi is ready to eat.
You can decorate it with fried mint. Eat this soup with bread. This was the eshkeneh recipe!
2. Eshkeneh Tehrani
How to make eshkeneh tehrani? (Eshkeneh tehrani recipe)
For: 4 people
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients:
| Egg | 3 pcs |
| Large onion | 1 pc |
| White flour | 2 tablespoons |
| Medium potato | 5 pcs |
| Tomato paste | 1 tablespoon |
| Dried or fresh fenugreek | 1 and a half tablespoons |
| Salt, black pepper, and turmeric powder | as needed |
| Butter or oil | as much as needed |
Instruction:
1. Frying tomato paste with fried onions
To make this food which is Fenugreek eshkaneh with potatoes and eggs, chop the onion into slices in a pot and fry in oil or butter until they become light and golden.
Then put the onions on one side of the pot and fry the tomato paste in the remaining oil (add a little if the oil is used up) until the paste opens and its raw taste is taken.
2. Add fenugreek to tomato paste
Now mix the paste and onion together and fry a little more. In the next step add salt, pepper, and turmeric to desired amount and fry until the raw taste of the spices is taken. Add dried or fresh fenugreek. If the fenugreek is fresh a little more time is needed for roasting.If the fenugreek is dry fry it very little so that it does not become bitter.
3. Add potatoes and flour to the bowl
Then gradually add the flour to the other ingredients. Stir the ingredients very quickly so that the flour does not lump. Now finely chop the potatoes and add them to the ingredients.
4. Cooking
You don’t need to fry the potatoes to make this soup. Add 3 glasses of water as soon as you mix the ingredients together and when the water boils reduce the gas flame so that this food cooks slowly and settles.
5. Breaking eggs
To make this soup when is set, break the eggs into it and stir until the eggs are cooked by themselves. Put the lid on the pot for a few minutes for the eggs to cook.
As soon as this soup water has reduced and reached your desired consistency turn off the gas flame (this food should be the same as vermicelli soup) and serve it.
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Notes:
- Some people make this Shirazi soup by mixing yogurt or buttermilk and eggs and then adding it to these food ingredients.
- To make yogurt and egg mixture you have to mix each well separately and when they are uniform and smooth mix them together and then add it to this.
- In any case, if you add yogurt or buttermilk to the egg you must stir it until the end of cooking so that it does not break.
- Shirazi people eat this food with orange juice, pickles, sabzi khordan, or curd.
- Eat eshkeneh tehrani with sir torshi and sabzi khordan.
FAQ:
1. Can we use tomato paste in eshkeneh recipe?
Yes, it depends on your interest but the main method of preparing eshkeneh Shirazi was the same as we explained to you.
2. What things can we eat next to eshkeneh?
Eshkeneh is a food that is eaten with different types of bread. In addition, you can mix this food with yogurt and drink it.
3. What other materials can we use in eshkeneh?
In addition to potatoes and eggs, you can also use lentils or mung beans, the recipe of which is different from the way eshkeneh Shirazi is prepared and it is related to the city of Khorasan.
4. How to prepare eggplant ashkene?
Just cut the eggplants finely fry them in a separate pan and add them to the potatoes and onions.
5. If fenugreek is not available what vegetable should we use in this food?
You can use marze instead of dry fenugreek.
Did you like this recipe?
- Thank you for your comments about this dish
- If you have ever eaten Eshkeneh or had an experience with any kind of Iranian food, be sure to write me your thoughts
