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Caramelise Onion, Fenugreek & Yoghurt with Poached Egg (Eshkeneh)

Serves 2

This is a really simple recipe that I learnt from my aunt in the city of Shiraz in the south of Iran. Because it’s hard to find sour yoghurt here in the UK, I add some lime juice and salt to the yoghurt to simulate the authentic taste of this recipe, which goes really nice with sourdough or other varieties of bread, chunkily sliced and toasted. Note, for best results, it is best to use fresh eggs!


40ml freshly squeezed lime juice


300g Greek yoghurt, preferably room temperature

3 tbsp olive oil

2 large onions, finally sliced into half a moon shape

1 tbsp dried fenugreek

¼ tsp ground turmeric

Small pinch of black pepper

2 free-range eggs


Add the lime juice and a pinch of salt to the yoghurt and stir well, set aside.

Half-fill a medium saucepan (approximately 20cm diameter) with water. Place on a low heat for the water to come to light simmer.

Meanwhile, Caramelise the onions by adding to a large frying pan along with oil and a pinch of salt. Cook on a medium heat for 15-20 minutes or until the onions are soft and golden brown (you will achieve a better result by keeping the lid on and adding a couple of tablespoons of water half way through); don’t rush this stage, the onions must be fully soft and golden brown, but not burnt.

Add the fenugreek and turmeric to the caramelised onion and stir well for a couple of minutes. Turn off the heat and place the lid on the pan to preserve the heat.

By now, the water should have come to a low simmer. Crack one of the eggs into a cup and gently pour into the water in one fluid movement. Repeat with the second egg.

Leave the eggs untouched to poach for 3–4 minutes until the whites are set and the yolks still runny.

Meanwhile, add the yoghurt to the caramelised onion and stir to mix. Divide the warm creamy yogurt between two shallow bowls.

Using a slotted spoon, place each egg on top of the yoghurt mixture.


Atoosa xx


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