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.