📝 About This Recipe
Eshkenah is a beloved Persian comfort food that transforms humble pantry staples into a sophisticated, soul-warming soup. Traditionally a slow-simmered peasant dish, this Instant Pot version coaxes deep sweetness from caramelized onions and a velvety texture from protein-rich beans in a fraction of the time. Infused with aromatic turmeric and dried fenugreek, it offers a unique earthy depth that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Aromatics
- 3 large Yellow Onions (thinly sliced into half-moons)
- 4 cloves Garlic (minced)
- 3 tablespoons Ghee or Vegetable Oil (butter may be substituted)
Legumes and Base
- 1 cup Red Kidney Beans or Pinto Beans (dried, soaked overnight and drained)
- 5 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 large Potato (peeled and cut into 1/2 inch cubes)
- 2 tablespoons All-purpose Flour (used for thickening)
Spices and Flavorings
- 1 teaspoon Turmeric Powder (for golden color and earthiness)
- 1 tablespoon Dried Fenugreek (Shanbalileh) (crushed between palms)
- 1 tablespoon Dried Lime Powder or Lemon Juice (for essential acidity)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 3-4 large Eggs (at room temperature)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' setting and adjust to 'High'. Add the ghee or oil and allow it to melt and shimmer.
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2
Add the sliced onions to the pot. Sauté for 10-12 minutes, stirring frequently, until they are deeply golden brown and caramelized. This step is crucial for the soup's flavor profile.
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3
Stir in the minced garlic and turmeric. Cook for another 60 seconds until the garlic is fragrant and the oil turns a vibrant gold.
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4
Sprinkle the flour over the onions and stir constantly for 2 minutes. This toasts the flour and prevents a raw taste while providing body to the broth.
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5
Gradually pour in 1 cup of the stock, whisking or stirring vigorously to incorporate the flour and onions into a smooth paste without lumps.
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6
Add the remaining stock, soaked beans, cubed potatoes, salt, and black pepper. Stir well to combine.
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7
Secure the Instant Pot lid and set the valve to 'Sealing'. Cancel the 'Sauté' function and select 'Pressure Cook' (Manual) on 'High' for 30 minutes.
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8
Once the cooking time is complete, allow for a 'Natural Pressure Release' for at least 15 minutes to ensure the beans are perfectly tender.
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9
Carefully open the lid. Stir in the dried fenugreek and the dried lime powder (or lemon juice). The heat of the soup will bloom the fenugreek instantly.
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10
Switch the Instant Pot back to 'Sauté' (Low). Crack the eggs into a small bowl and whisk them lightly.
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11
Slowly drizzle the whisked eggs into the simmering soup while stirring gently in a circular motion. This creates beautiful, silky 'ribbons' of egg throughout the broth.
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12
Taste the soup and adjust the salt or acidity as needed. Let it simmer for 2 more minutes until the eggs are fully set.
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13
Ladle the hot Eshkenah into deep bowls, ensuring everyone gets a generous portion of beans and potatoes.
💡 Chef's Tips
Don't rush the onion caramelization; the deep brown color provides the savory 'umami' base for the entire dish. If using canned beans instead of dried, reduce the pressure cooking time to 10 minutes to prevent them from turning to mush. Always crush dried fenugreek between your palms right before adding it to release the essential oils. If you prefer whole poached eggs, crack them directly into the simmering soup at the end without whisking and cover for 3 minutes. If the soup is too thick, thin it with a splash of hot water until it reaches your desired consistency.
🍽️ Serving Suggestions
Serve with warm Sangak or Lavash flatbread for dipping. Pair with a side of 'Sabzi Khordan' (fresh herbs like radish, mint, and scallions). A dollop of Greek yogurt or Labneh on top adds a lovely creamy contrast. Serve with Torshi (Persian pickled vegetables) to cut through the richness of the caramelized onions. A crisp glass of dry white wine or a cold glass of Doogh (yogurt drink) complements the earthy flavors perfectly.