Persian Style Lemon Onion Soup

Persian Style Lemon Onion Soup

This soup is a traditional Persian favorite, often enjoyed on autumn evenings. The original soup is called Eshkeneh, and a variety of spices and herbs, along with tangy lemon, combine to create a rich taste. The traditional version adds two beaten eggs at the last minute to create an egg drop soup. Leaving it out, our version becomes vegan.
Course Appetizers, Main Course, Main Dish
Cuisine Persian


  • 3 tablespoons olive oil
  • 5 large onions
  • 2 garlic cloves minced
  • Sea salt to taste
  • Black pepper to taste
  • 1 ⁄2 teaspoon ground turmeric
  • 1/2 cup fenugreek leaves aka shanbalileh or methi
  • 1 ⁄2 teaspoon dried mint
  • 1 medium potato
  • 2 tablespoons all-purpose flour
  • 2 cups vegetables stock
  • 1 cinnamon stick
  • 1 lemon juice only
  • 1 sprig Italian parsley chopped


  • Peel and thinly slice the onions.
  • Chop the fenugreek leaves finely, leaving off the last 2-inches or so near the stalk if they are fresh.
  • Cut the potato into small cubes about 1/2-inch square.
  • Heat 2 tablespoons of the oil in a large saucepan, and sauté the onions for 3 to 5 minutes.
  • Add the garlic, and continue to cook for another minute.
  • Now, lower the heat to a medium-low setting, and add the remaining 1 tablespoon oil along with the seasonings – salt, pepper, turmeric, fenugreek leaves, and dried mint. Continue to cook for another minute or so.
  • Next, add the potato cubes, and flour, tossing the potato so the cubes are coated in the mix of flour and seasonings. Cook and stir for 3 to 5 minutes.
  • Pour in the vegetable stock slowly, stirring well as you do so that the flour is incorporated.
  • Heat the mixture to a simmer, and add the cinnamon stick.
  • Cook at a simmer for 30 to 40 minutes, or until the onions are tender.
  • Add the lemon juice and Italian parsley, stirring them into the broth just before you serve.
Keyword Lemons
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