Persian Onion Soup (Eshkeneh)

Be happy for this moment. This moment is your life.

                                                                              -Omar Khayyam

Eshkeneh to me is happiness on a plate. A very rustic, and quick dish to make, this soup has texture which I love. The soft poached eggs and onion broth soaked with bread just speaks to your heart whatever language you want it to be. I really recommend you to try this dish, you won't regret it. Promise.

Recipe:

3 large onions cut into half moon slivers
8 eggs
4 cups hot water
1/2 stick of butter
1 tablespoon flour
2-3 spoons cooking oil
2 tablespoons dried fenugreek
1 teaspoon turmeric
1 teaspoon cinnamon
2-3 large Iranian bread
Salt to taste
Pepper to taste
Pinch of saffron

Method:

Fry the onions in oil until golden brown and caramelized, add the fenugreek, butter and flour. Stir and add the turmeric, salt, pepper and hot water. Once the soup mixture starts to boil gently break the eggs into the soup, poach for 3 minutes and remove from the stove. Tear the bread into small pieces and into a serving dish, pour the soup onto the bread. Garnish with cinnamon and saffron. Serve immediately. Best eaten with pickled aubergines.