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Omid Roustaei, The Caspian Chef
Fenugreek eggdrop soup
5 from 21 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine Iranian, Persian
Servings 4


  • 4 tablespoons olive oil
  • 1 large onion, diced
  • 1 teaspoon turmeric, ground
  • 1/2 teaspoon black pepper, ground
  • 2 large russet potatoes, peeled and cut into 1/2 inch cubes
  • 1 tablespoon all purpose flour, or rice flour
  • 2 tablespoons fenugreek leaves, dried
  • 4 cups chicken broth, or vegetable broth
  • 1 teaspoon salt, adjust to taste
  • 2 tablespoons fresh lemon juice
  • 4 eggs


  • In a medium-sized pot, saute the onions with the olive oil over medium-high heat for about 10 minutes.
  • Add turmeric and ground black pepper and saute for about 1 min.
  • Add the diced potatoes and gently toss them around to get them coated with the onions and turmeric.
  • Add the flour and fenugreek leaves and continue to stir for another minute. Take extra care to not overly saute the fenugreek as it can turn bitter.
  • Pour the chicken broth over the potatoes, add the lemon juice, and stir.
  • Increase the flame to high, and bring the soup to a gentle simmer.
  • Now reduce the flame, cover, and cook for about 20-25 minutes, or until the potatoes are cooked to your liking.
  • Drop the eggs one at a time into the soup for whole poached egg effect. Alternatively, you can lightly beat the eggs in a small bowl and drizzle them into the hot broth while gently stirring.
  • Poach the eggs in the soup for about 5 minutes for a nice soft-boiled consistency.
  • Serve hot with flat bread and Torshi (pickled vegetables).


I have also made this soup with the addition of tomatoes and tomato paste.  Add 1 tablespoon of tomato paste and 2 large diced tomatoes to the broth after adding the chicken broth.
Keyword eggdrop, fenurgreek, soup, vegetarian, whole30
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