Apricot and poached egg soup (Eshkaneh-ye keshteh) from From the Land of Nightingales and Roses: Recipes from the Persian Kitchen (page 179) by Maryam Sinaiee

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Notes about this recipe

  • jenburkholder on February 15, 2022

    This is very tasty. My apricots were too sweet and not as tart as dried usually are, so I added a generous amount of lemon juice at the end. I also didn’t have the full amount of dried mint, so I added a pinch of khmeli-suneli to add some herbaceousness. To make it more of a meal, a couple days I tossed in two eggs. Ate with bread, would definitely repeat.

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