Eshkeneh - Persian Herb and Egg Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Fresh parsley

1/2 cup, chopped

Fresh cilantro

1/2 cup, chopped

Fresh dill

1/2 cup, chopped

Turmeric

1 teaspoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Water

6 cups

Eggs

4, beaten

Lemon juice

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5-7 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the chopped fresh herbs (parsley, cilantro, dill), turmeric, salt, and black pepper. Cook for an additional 2-3 minutes to allow the flavors to meld and the herbs to wilt.
4. Pour the water into the pot and bring to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to develop the flavors.
5. In a separate bowl, beat the eggs with the lemon juice until well combined.
6. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create ribbons of cooked egg. Allow it to cook for another 2-3 minutes until the eggs are fully cooked and incorporated into the soup.
7. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
8. Serve hot, garnished with extra fresh herbs if desired.