Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country’s cuisine, eshkeneh is simple, flavorful, nourishing and hearty. The rustic dish requires minimal ingredients and satisfies on cold winter days. This version is made with lentils, potatoes and eggs, which are typically added at the end as a thickener, and is flavored with a hit of warm Aleppo pepper. The dried fenugreek leaves add depth, warmth and a distinct bittersweet fragrance. You can also use about 2 tablespoons of fresh chopped fenugreek leaves if you have some, but do not use seeds or powder. Be mindful that too much fenugreek turns a dish bitter.
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Serving Size: 1 to 6 serving (129g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 222 | ||
Calories from Fat: 160 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 317.2mg | 98 % | |
Sodium 112.2mg | 4 % | |
Potassium 220.4mg | 6 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.8g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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