Iranian · beginner
Iranian Fenugreek And Potato Egg Soup
A quick and comforting Persian soup featuring golden turmeric broth toasted with dried fenugreek leaves, tender potato cubes, and soft-poached eggs.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a medium saucepan over medium heat, add the diced yellow onion, and cook for 6 minutes until soft and translucent.
- 02
Stir in the ground turmeric and dried fenugreek leaves, toasting for 1 minute until fragrant.
- 03
Add the diced Yukon Gold potatoes to the pan and stir to coat in the aromatic oil.
- 04
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.
- 05
Crack the eggs one by one directly into the simmering soup, spacing them apart.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Direct Broth Poaching
Cracking eggs into a gently simmering, fat-infused broth cooks the whites quickly while leaving yolks rich and liquid.
Notes from the kitchen
- 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.
