Khoresh Gojeh Sabz Recipe | Iranian Green Plum Stew

Khoresh gojeh sabz is a delicious Iranian stew because greengage is only available in spring and summer, known as a seasonal stew.

If you are a fan of sour foods, you must try this stew. Greengage has many properties you can benefit from by preparing khoresh gojeh sabz.

You can have them in canned form to easily prepare this attractive stew whenever you feel like it. On the other hand, you can freeze green plums to make stew in winter.

Cook this stew in the usual way with meat that includes veal and mutton, but if you don’t like to use red meat, you can prepare it with white meat such as chicken and turkey.

1. Khoresh gojeh sabz ba goosht

Khoresh gojeh sabz ba goosht

 Khoresh gojeh sabz recipe

How to make khoresh gojeh sabz with meat

For: 4 people

Preparation time: 15 minutes

Cooking time: 2 hours

Green tomato stew calories: 145 calories


Plums 1.1 pound
Meat 300 grams
Chopped mint  1 cup
Chopped parsley 1 cup
Big onion 2 pcs
Brewed saffron 2 to 3 tablespoons
Salt, turmeric, and pepper  as needed

You can also read mash polo recipe.


instruction for khoresh gojeh sabz

1. Frying vegetables and onions

Fry chopped parsley and mint in a pan with some oil. Let them drain and cook completely. Then, remove them from the heat and set them aside.

Peel the onions and cut them into slices. Then fry them with 2 or 3 tablespoons of oil on low heat. Let the onions turn golden.

frying vegtables khoresh gojeh sabz

step1 khoresh gojeh sabz

2. Chopping and cooking meat

step 2 khoresh gojeh sabz

Cut the meat into 2 cm cubes and add them to the fried onions. Fry the meat and onion together for about 5 to 6 minutes until the color of the meat changes.

Then add turmeric and black pepper and fry all ingredients for another 2 minutes.

Pour about 3 glasses of boiling water into the pot and close it. Then, lower the heat and let the meat cook completely.

3. Add Green Plums


add green plums

After 2 hours, add fried mint and parsley to the pot. Add some salt to the stew and add some boiling water if necessary.

add vegatables to green plums stew

Wash the Plums thoroughly and let them dry. After half an hour, add the Green Plums to the stew and let it cook. The Green Plums stew takes about 30 minutes to fully cook.

4. Green Plums stew

step 4 khoresh gojeh sabz

If there is too much stew water, increase the heat and put the pot on it. Allow the stew water to reduce.

In the last step, add the brewed saffron to the stew and stir well.

Then, remove the pot from the heat and let it settle completely. Pour green plum stew into a suitable dish and eat it with Persian rice.

The greengage in this stew also has many properties and benefits such as:

  • Prevent cancer
  • Effective in balancing blood fat in the body
  • Balancing stomach acid
  • Effective in preventing aging in body cells

With the ingredients included in this recipe, you can prepare greengage stew for 4 people. To make more or less stew, multiply or divide the ingredients.

Stay with meals cook with the cooking tutorial of plum stew.

2. Khoresh gojeh sabz with chicken

khoresh gojeh sabz with chicken

How to make gojeh sabz with chicken? (Khoresh gojeh sabz recipe)

For: 4 people

Preparation time: 15 minutes

Cooking time: 2 hours

Green tomato stew calories: 145 calories

Ingredient :

Green plums 1.1 pound
Chicken breast or thigh 4 pieces
Chopped parsley 0.7 pound
Dry mint 2 tablespoons
Medium onion 3 pcs
Liquid oil, as much as needed
Salt, black pepper, and turmeric as needed

Instruction :

1. Cooking chickens

Choose a pot suitable for cooking chickens. Put it on the heat and pour 3 glasses of water into the pot.

Put the chopped chicken pieces in the water with an onion, salt, and black pepper. Allow the chickens to be cooked over medium heat.

Cooking chicken with onions, salt, and pepper also removes the bad smell of the chicken.

2. Fry the onions

Chop two onions finely. Put a suitable pot on low heat and pour some oil into it.

After the oil heats up, pour the chopped onions and fry.

Let the onions become soft and golden and change color a little. Now it’s time to saute vegetables and add spices.

3. Sauting vegetables

After the onions become soft, add some turmeric and continue the sauteing process.

Stir the ingredients well until the turmeric and onion are completely uniform. Wash the parsley with cold water after cleaning. Then rinse it and leave it to remove excess water.

Chop the parsley with a cleaver. Then add them to the onions along with dry mint.

Continue roasting the vegetables for a few more minutes.

Let the parsley and mint fry. Then, remove the pot from the heat and set it aside.

4. Add vegetables

Wait for a while until the water in the chicken pot is reduced by half. Then, remove the onion from the pot.

Add the fried mint and parsley to the chicken, along with the fried onions. Close the lid of the pot and let all the ingredients cook together. Now is the time to add greengage to the food.

5. Add Green Plums

Clean the Plums and remove the stem from them. Wash them, and after the chicken is fully cooked, add it to the stew pot with some sugar.

Wait 15 minutes until the greengage stew is completely settled and oil is released. Your stew is ready. Serve it with iranian rice. Enjoy your khoresh gojeh sabz with chicken!

khoresh gojeh sabz with chicken

Khoresh gojeh sabz is served with zeytoon parvardeh, torshi seer, mast o musir, and mast o khiar.

Notes for khoresh gojeh sabz:

notes for khoresh gojeh sabz

  • If you add Plums to the stew too soon, it will be crushed and lose shape. This causes the stew to deform and change its taste.
  • The presence of greengage in the stew makes it sour. Therefore, there is no need to add other pickles and limoo amani in cooking khoresh gojeh sabz. Add these only if you want the stew to be more sour.
  • You can also use fresh mint to make this stew.
  • You can cut the chicken pieces into fillets to prepare stew with chicken breast.
  • If you want, you can use chicken stock to make the stew more delicious.
  • If the greengage is not sour, add some lemon juice.
  • To add more flavor to the food, add a piece of cinnamon stick to it when the chicken is boiling.
  • If you want, add some tomato paste to the food. This amount should not be more than one tablespoon.
  • Fried onion also makes the stew tastier. You can remove some of the onions while frying and add them to the food in the last 15 minutes of cooking.
  • Plums stew should be smooth enough. If the stew is watery, increase the heat under it and let the water evaporate.
  • You can also use dry parsley to prepare this stew.

Greengage fruit are identified by their round-oval shape and smooth-textured, pale green flesh; they are on average smaller than round plums but larger than mirabelle plums (usually between 2 and 4 cm diameter).

The skin ranges in colour from green to yellowish, with a pale blue “blush” in some cultivars; a few Reine Claudes, such as ‘Graf Althanns’, are reddish-purple due to crossbreeding with other plums.



1. How many people are the ingredients mentioned to prepare khoresh gojeh sabz?

These ingredients are enough for 4 people.

2. How much meat will you need to prepare khoresh gojeh sabz using red meat?

You will need 300 to 400 grams of stewed meat to prepare greengage stew for 4 people.

3. What does greengage stew include?

The common way to prepare greengage stew is to use mint and parsley. Like the preparation of khoresh karafs, in this delicious stew, the ratio of parsley is almost 3 to 4 times that of mint. You can use fresh parsley and dry mint.

4. Khoresh gojeh sabz is cooked with what kind of meat?

You can use red meat or chicken in the preparation of this stew. Of course, although it is not very common, meatball meat can also be used in this recipe.


Did you like this khoresh gojeh sabz recipe?

  • Please share your experience about cooking this Persian dish.
  • If you want vegetarian food, I suggest this dish without meat or chicken.
  • You can ask me questions about khoresht gojeh sabz in the comments. I will answer your questions as soon as possible.
  • If you cook this food and love the taste of it, please share your pic with us on Facebook & mail.

please rate us

User Rating: 5 ( 1 votes)

Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button