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.