Eshkeneh Fenugreek & Egg Soup (اشکنه شنبلیله و تخم‌مرغ)

• 200 gYellow onion (finely diced)
• 30 gNeutral oil (grapeseed or sunflower) (about 2 tbsp)
• 6 gDried fenugreek leaves (shanbalileh) (about 2 tbsp, lightly crushed)
• 3 gGround turmeric (about 1 tsp)
• 10 gAll-purpose flour (about 1 tbsp)
• 300 gPotatoes (peeled, cut into 1.5 cm cubes)
• 1200 gWater (about 5 cups)
• 7 gFine sea salt (about 1 1/4 tsp, plus more to taste)
• 1 gBlack pepper (about 1/2 tsp)
• 4 largeEggs (at room temperature if possible)
• 2 gDried mint (about 1 tsp)
• 60 gWhey (kashk), diluted (about 1/4 cup, optional for serving)

Instructions

1. 1

   Set a 4–5 liter pot over medium heat. Add the oil, then the diced onion. Sauté 8–10 minutes, stirring often, until the onion turns soft and light golden at the edges. Keep the heat moderate so the onion sweetens without burning, which would make the soup bitter.

2. 2

   Add turmeric and dried fenugreek to the onions. Stir constantly for 45–60 seconds to bloom the spices and lightly toast the fenugreek. Immediately sprinkle in the flour and cook 60–90 seconds, stirring, until the raw flour smell fades. This brief toasting helps thicken the broth without tasting pasty.

3. 3

   Add the potato cubes and stir 1 minute to coat them in the onion-spice mixture. Pour in the water, scraping the bottom to dissolve any flavorful bits. Bring to a boil over high heat, then reduce to a gentle simmer. Cover partially and simmer 18–22 minutes, until potatoes are tender and easily pierced.

4. 4

   Season with salt and black pepper, then simmer uncovered 5 minutes to slightly concentrate the broth. Taste and adjust salt if needed. For a slightly thicker, more rustic texture, mash 3–4 potato cubes against the pot with a spoon and stir back in; keep the soup at a steady, gentle simmer.

5. 5

   Lower the heat to low so the surface barely trembles. Crack each egg into a small bowl, then slide eggs one by one into the soup, spacing them apart. Cover and cook 4–6 minutes for set whites and soft yolks, or 7–8 minutes for firmer yolks. Avoid boiling to prevent stringy eggs.

6. 6

   In a small pan, warm 1 tsp oil from the pot (or 5 g oil) over low heat and toast the dried mint 20–30 seconds until fragrant, not dark. Drizzle the mint oil over the soup. Ladle into bowls, keeping one egg per serving, and add diluted kashk on top if using.