Editorial sample recipeIranianbeginnerVegetarianDairy-FreeHalal

Iranian Fenugreek And Potato Egg Soup

Name: Iranian Fenugreek And Potato Egg Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 4 large eggs; 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 1 large yellow onion, finely diced; 2 tbsp dried fenugreek leaves, also known as shanbalileh; 1 tsp ground turmeric; 4 cup halal-certified vegetable broth; 2 tbsp olive oil; 0.5 tsp black pepper, freshly ground

A quick and comforting Persian soup featuring golden turmeric broth toasted with dried fenugreek leaves, tender potato cubes, and soft-poached eggs.

Prep: 10 min
Cook: 25 min
Total: 35 min

AI-generated illustration of Iranian Fenugreek And Potato Egg Soup

AI illustration

Technique to learn

Direct Broth Poaching

Cracking eggs into a gently simmering, fat-infused broth cooks the whites quickly while leaving yolks rich and liquid.

Instructions

Step 1: Heat olive oil in a medium saucepan over medium heat, add the diced yellow onion, and cook for 6 minutes until soft and translucent.
Step 2: Stir in the ground turmeric and dried fenugreek leaves, toasting for 1 minute until fragrant.

Step 3: Add the diced Yukon Gold potatoes to the pan and stir to coat in the aromatic oil.

Step 4: Pour in the halal-certified vegetable broth and black pepper, bring to a boil, then reduce heat to medium-low and simmer for 12 minutes until potatoes are tender.

Step 5: Crack the eggs one by one directly into the simmering soup, spacing them apart.

Step 6: Cover the pot and simmer undisturbed for 4 to 5 minutes until the egg whites are set and the yolks remain soft, then serve immediately.

Cooking tips

Do not stir the soup after dropping in the eggs so they poach neatly in whole pieces.
Crush the dried fenugreek leaves between your palms before adding to release their full fragrant aroma.
Original home-cooking adaptation inspired by Iranian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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