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ESHKENEH

1/2 Bunch Cilantro 1 Russet Potato 2 Eggs 1 Small Onion 2 Tbsp Vegetable Oil 1 Tbsp Flour 1/2 Tsp Marjoram Turmeric, Salt, Black Pepper Powder PREPARATIONS: 1- Dice the onion. 2- Dice the potato. 3- Mince the fresh cilantro. DIRECTIONS: 1- Fry onions in a pot with 2 tbsp vegetable oil until translucent. 2- Add turmeric, flour and marjoram to the pot, stir and allow to fry for 5 more minutes. 3- Add diced potatoes to the pot, stir well. 4- Pour boiling water into the pot until it covers the potatoes completely. 5- Cover the pot with a lid (leave the lid cracked), simmer for 15 minutes or until the potatoes are cooked. 6- Add minced cilantro to the pot. 7- Add salt and black pepper as preferred, stir well. 8- Crack two eggs into the pot. 9- Stir the mixture for one minute (scramble the eggs while stirring). 10- Turn the heat off. (do not over cook)

ESHKENEH CALORIES & NUTRITION VALUES

Eshkeneh is a traditional iranian soup. Eshkeneh's ingredients are egg, potato, onion and cilantro and can be prepared in slightly different ways but one thing that is considered the main ingredients yet doesn't appear that way is the egg which is added at the end of the recipe. Eshkeneh contains high amounts of vitamin B6 and vitamin C. 3.5 ounces (100 grams) of Eshkeneh has 146 calories and 85 calories from fat which is relatively low but it's little high in cholesterol. Eshkeneh contains 4.3 grams of protein.