Eshkeneh Shirazi

1. 1

   Melt the butter in a large pan.

2. 2

   Add the flour and stir over very low heat for a few minutes, until well blended.

3. 3

   Pour in a ladle of stock, beating vigorously to keep lumps from forming.

4. 4

   Add the rest of the stock gradually, stirring constantly.

5. 5

   Season to taste with salt and pepper, and bring to the boil slowly, stirring often.

6. 6

   Add the walnuts and fenugreek and simmer, covered, for 15 minutes, until the soup thickens a little and has lost any floury taste.

7. 7

   Just before serving, pour the yogurt into the simmering soup, beating vigorously.

8. 8

   Leave over low heat until it comes to just below boiling point, but do not allow the soup to boil, or it will curdle.

9. 9

   Add a little salt and pepper, taking into account the saltiness of the stock.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.