ZEYTOON PARVARDEH

Zeytoon Parvardeh is a traditional Persian appetizer made from olives marinated with crushed walnuts, pomegranate molasses, garlic, and aromatic herbs such as mint. Originating from northern Iran, it has a rich sweet-tart flavor and is commonly served as part of a mezze.

Zeytoon Parvardeh

Persian Marinated Olives with Walnuts and Pomegranate

Ingredients

• 400 g pitted green olives, drained

• 100 g walnuts

• 2 cloves garlic

• 15 g fresh mint leaves

• 15 g fresh coriander (cilantro)

• 15 g fresh parsley

• 2 tbsp pomegranate molasses

• 1 tbsp extra-virgin olive oil

• 2 tbsp pomegranate juice

• 100 g pomegranate seeds, plus extra for garnish

• 2 tbsp finely ground walnuts, for garnish

Method:

Drain the olives well and place them in a large mixing bowl.

Add the walnuts and garlic to a food processor and pulse until finely chopped but not pasty. Add to the olives.

Add the mint, coriander, and parsley to the food processor and pulse until finely chopped. Mix into the olive mixture.

Add the pomegranate molasses, olive oil, and pomegranate juice. Stir thoroughly until the olives are evenly coated.

Fold in the pomegranate seeds

Before serving, transfer to a serving dish and garnish with the ground walnuts and extra pomegranate seeds.

Cover and refrigerate for at least 2 hours, to allow the flavors to develop.