Persian · 40 min · serves 4

Eshkeneh (Herb and Egg Stew)

Kept by The Bhook kitchen

Ingredients

• 2 large onions
• 3 tbsp vegetable oil
• 2 tbsp dried fenugreek leaves
• 1 tsp ground turmeric
• 750 ml water
• 4 large eggs
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Slice onions thinly. In a large pot, heat oil on medium and fry onions until golden and soft.
2. Add turmeric and dried fenugreek. Stir for 1 min, until you can smell the herbs.
3. Pour in water and add salt and pepper. Bring to a gentle simmer and cook 10 min. The broth should smell herby.
4. Crack eggs into the simmering stew, spacing them out. Cover and poach for 8-10 min, until the whites are set but yolks are still a bit soft.
5. Taste and check seasoning. The stew is ready when the eggs look set and float at the top.

Don’t rush the onions; they must be soft and barely golden to carry the dish’s sweetness.