Eshkeneh

Ingredients

• 3 large onions
• 100g fresh fenugreek leaves, chopped, or 3 tbsp dried fenugreek
• 2 eggs
• 2 tbsp plain flour
• 1 tsp ground turmeric
• 2 dried Persian limes, or 2 tbsp lemon juice
• 1.5 tsp fine salt
• 1/2 tsp ground black pepper
• 4 tbsp sunflower oil
• 1 litre water
• Flatbread and yoghurt, to serve

Before you cook

• Peel the onions and slice them as thinly as you can.
• Wash and chop the fenugreek leaves, or measure out the dried fenugreek.
• Pierce the dried limes with a knife tip if you are using them.
• Beat the eggs lightly in a small bowl.

Steps

1. Heat the oil in a heavy pot over medium heat.
2. Add the sliced onions and fry them for 18 to 20 minutes, stirring regularly, until they are soft, sweet and properly brown rather than just golden.
3. Stir in the turmeric and cook for 1 minute.
4. Sprinkle the flour over the onions and stir it in for 2 minutes so it toasts and loses its raw smell.
5. Add the fenugreek and cook for 4 minutes, stirring, until it darkens.
6. Pour in the water slowly, stirring hard to keep the flour from clumping.
7. Add the dried limes, salt and pepper and bring the soup to a boil.
8. Lower the heat and simmer uncovered for 20 minutes, until the soup thickens slightly and turns golden.
9. Press the limes against the pot to release their juice, then lift them out.
10. Turn the heat down to a bare simmer and pour in the beaten egg in a thin stream while stirring, so it sets in fine ribbons.
11. Cook for 2 minutes more, then taste and adjust the salt and sourness.
12. Ladle into bowls and serve with torn flatbread and a spoonful of cold yoghurt.