How to make Eshkeneh

Why cooks start here

Eshkeneh is cooked the way onion soup cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Eshkeneh is a comforting Persian dish, often likened to an onion soup but with a unique twist. It's a staple in many Iranian homes, where it's prepared with a generous hand of salt and fat, making it perfect for sharing with family and friends. This home-style version captures the essence of how a Persian family cook would naturally prepare it, focusing on simplicity and flavor. The taste of Eshkeneh is a harmonious blend of savory and tangy notes. The base of the dish is built on the sweetness of onions, enhanced by the aromatic warmth of turmeric and the slightly bitter undertone of fenugreek. The addition of whey introduces a creamy tang, while the egg adds richness, creating a satisfying depth. Fine sea salt ties these flavors together, resulting in a dish that is both comforting and flavorful.