Melā Ghormeh

Name: Melā Ghormeh (Eggplant with Herbs and Poached Eggs)
Cuisine: Iranian
Ingredients: ½ cup (120 ml) olive oil, divided; 1 onion, diced; 1 teaspoon ground turmeric; 6 cloves garlic, minced; 2 Italian eggplants, peeled and cut into ½-inch (12-mm) cubes; 2 tomatoes, diced; 2 tablespoons tomato paste; 2 cups (60 g) finely chopped fresh parsley; ½ cup (15 g) finely chopped fresh mint; ½ cup (120 ml) āb ghureh (unripe grape juice) or fresh lemon juice; ½ cup (120 ml) āb ghureh (unripe grape juice) or fresh lemon juice; ½ cup (120 ml) āb ghureh (unripe grape juice) or fresh lemon juice; 1 teaspoon sea salt; ½ teaspoon ground black pepper; 1 cup (240 ml) water; 4 eggs

Eggplant with Herbs and Poached Eggs

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Locally sourced or foraged ingredients, such as herbs, unripe grapes, bitter oranges, and pomegranates, enrich northern Iranian dishes. Melā ghormeh highlights such local ingredients, creating a unique, complex flavor.

Ingredients

½ cup (120 ml) olive oil, divided
1 onion, diced
1<

Asia
Americas
Iran
United States
Vegetarian
Gluten-free

Method

Heat a large frying pan over medium heat, add 2 tablespoons of the oil, and sauté the onion until it turns a light golden color, about 10 minutes. Add the turmeric and garlic and sauté for 2 minutes. Remove everything from the pan and set aside.

Heat the remaining 6 tablespoons (90 ml) of oi