Eshkeneh

Ingredients

Quantities below make about 4 servings (Estimated)

• onion 200 g
• flour gluten 300 g
• egg egg 4 large eggs
• potato 500 g
• spices 5 g

Quantities and nutrition on this page are estimates unless the source gives measured values.

Method

1. Clean, chop, or otherwise prepare onion, flour, egg, potato as required.

2. Lightly sauté onion, garlic, or spices if they are part of the recipe.

3. Add the main ingredients and cook using the listed method: boil / simmer.

4. Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.

5. Rest briefly and serve with the traditional accompaniments.

Cook's notes

Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.

Background

This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.

Nutrition

Diet

• Vegetarian
• Lactose free
• No walnut, almond or pistachio

Where this comes from

Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.

Record: IR0066 · Evidence: B (Officially supported)

Open the source page https://visitiran.ir/fa/type/persian-foods