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+ servings

Hali Ghuroo

Omid Roustaei, The Caspian Chef
Sour plum stew with poached eggs
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Persian
Servings 4


  • 1 onion, thinly sliced
  • 4 tablespoons olive oil
  • 1 teaspoon turmeric, ground
  • 4 cups Gojeh sabz, Persian sour plums
  • 1/2 cup water, adjust up to 1 cup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 tablespoon dried mint
  • 6-8 eggs


  • In a large frying pan saute the onion with olive oil over medium heat until it turns lightly browned, about 10 minutes.
  • Add turmeric and continue to saute for another couple of minutes.
  • Add the sour plums to the pan, toss around to blend in with the onions before adding 1/2 cup of water.
  • Cover and cook on low heat until the plums have softened, about 15-30 minutes. Depending on the size and how unripe the sour plums are, you will need to adjust the cooking time and possibly add more water to help soften the plums.
  • Once the plums are softened, sprinkle the dried mint on top and gently stir the mint into the stew. Take extra care to not stir the softened plums too much.
  • Using a spoon, pull the plums back to make room for the eggs to get cracked into the pan. Crack the eggs into the stew one at a time. I like to sprinkle a touch more salt and pepper on top of the eggs.
  • Cover and cook on medium-low heat for about 5-7 minutes depending on how runny or hard you prefer your eggs.
  • Once the eggs are cooked to your liking, turn off the heat and allow the stew to sit for 5 minutes before serving.
  • This stew is traditionally served with steamed Persian basmati rice along with a platter of fresh herbs and yogurt.


Depending on how tart the sour plums are, you may consider adding additional lemon juice or a small amount of sugar to better balance the flavors.
Keyword eggs, gojeh sabz, khoresh, mint, plums, vegetarian
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