Eshkeneh (Persian Onion Soup)

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.

Recipe type
Serves 2 People
Prep time
Cook Time


  • 1
    large onion
  • 2
  • 1 Cup
  • 2 Tablespoons
    chopped mint, dry or fresh
  • 2 Tablespoons
    tomato paste
  • 2 Tablespoons
    pomegranate paste
  • 1 Tablespoon
    fenugreek, chopped *optional
  • 1 Teaspoon
  • salt to taste
  • black pepper to taste
  • 3 Cups
  • vegetable oil


  1. Heat oil in pot and fry chopped onions over medium heat.

  2. When onion turns golden, add salt, pepper and turmeric and stir.

  3. Add fresh or dried mint and stir.

  4. Add tomato and pomegranate paste and stir well.

  5. Break the walnuts into small pieces and add to the pot.

  6. Add water to the pot and bring to a boil. Cover the pot with a lid, simmer for 15 minutes.

  7. Crack the eggs into the pot.

  8. Stir the mixture for one minute and scramble the eggs while stirring. When eggs are hard, it is ready to serve.

  9. Serve hot with bread and side dish of your choice.

6 reviews for Eshkeneh (Persian Onion Soup)

  1. Mona


    fast, tasty, filling!
    just my type!!

  2. Fariba Nafissi


    OMG…I have not had that in the longest time…Love it 😉

  3. Amir


    I never forget the day I came home from school and my mother was making Eshkeneh for lunch. For some reason I never liked this dish. I told my mom, I am not hungry and went to my room and took a nap. Guess what happened! My mom woke me up and she had a big dish of zereshk polo in her hands. I never forget that day and I wish she could make me Eshkeneh again. Thank you for sharing this and refreshing the memories.

  4. siavash


    A thousand thank-yous for the great story Amir!

  5. Kombiz Salehi


    This is what I call “man dar biari”. I am sure it is delicious, but that is not eshkeneh. Eshkeneh’s main ingredient is fenugreek “shanbalileh”. This dish is among very few dishes that uses ehkeneh. Eshkeneh never contains walnuts and mint. You add the white part of the eggs and stir quickly until it becomes to a boil. Then add the egg yoke being careful not to break it. For two people, you dd two egg yokes as a whole. However, I never consume egg yokes as it contains the highest concentration of bad cholesterol. If you hate your heart, then do it. I understand CVS carries extra heart and extra arteries. If you con’t find it there, try Walgreen drug store. Don’t believe me, read up on it.

  6. Khalil


    Eshkeneh is an Iranian poor-family meal. when they have nothing to eat, this is a possible choice for moms to make till next!

  7. Michael


    Well as far as I remember, “Eshgeneh” is a Peasant foods and Peasant foods are dishes specific to a particular culture/gheshr, made from accessible and inexpensive ingredients, and usually prepared and seasoned to make them more palatable. They often form a significant part of the diets of people who live in poverty, or have a lower income compared to the average for their society or country. Yes I am one of them and did enjoy a lot of Eshkeneh growing up, later on when rich craved Eshgeneh, thye addred eggs, walnuts Raisins etc… but originally; it was sauteed onions, shanbelileh, some spices and potato and it was served with days old dry bread .

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