The coming of winter brings soups, ash, and other foods that warm the body. Eshkeneh is a traditional rustic Iranian soup—filled with egg, potato, onion, and cilantro—that found its way into the heart of city folks.
ESHKENEH (Rustic Soup)
www.aashpazi.com/recipes
INGREDIENTS: 1/2 bunch cilantro, minced; 1 Russet potato, diced; 2 Eggs; 1 Small Onion, diced; 2 Tbsp. vegetable oil; 1 Tbsp. flour; 1/2 tsp. each marjoram, turmeric, salt, and black pepper
DIRECTIONS:
Fry onions in a pot with 2 Tbsp. vegetable oil until translucent.
Add turmeric, flour, and marjoram to the pot, stir, and allow to cook for 5 more minutes.
Add diced potatoes to the pot, stir well.
Pour boiling water into the pot until it covers the potatoes completely.
Cover the pot with a lid (leave the lid cracked), and simmer for 15 minutes or until the potatoes are cooked.
Add minced cilantro to the pot.
Add salt and black pepper as preferred, stir well.
Crack two eggs into the pot.
Stir the mixture for one minute (scramble the eggs while stirring).
Turn the heat off (do not over cook).
POOLAKI
(Persian Saffron and Sesame Candy)
INGREDIENTS: 1/4 tsp. saffron; 1 cup sugar; 1/4 cup white vinegar; 1 Tbsp. sesame seeds
PREPARATIONS:
Soak 1/4 tsp. of saffron for 20 minutes
Boil 1/2 cup of water
DIRECTIONS:
Mix 1 cup sugar with 1/2 cup boiling water, 1/4 cup of white vinegar, and the saffron in a pot.
Heat the pot over medium heat, stirring occasionally.
Add 1 Tbsp. of sesame seeds to the pot and stir well.
Continue simmering until the mixture changes color and becomes darker.
Turn the heat off and let the mixture cool down.
Drop a spoon size mixture onto a nonstick baking matte or aluminum foil sheet.
