Zeytoon Parvardeh, Persian Olive and Pomegranate from Cooking and Cooking
Yield: Serves 6

Grind walnuts and garlic in a food processor until finely ground. Place in a medium-sized bowl. Add the pomegranate paste, olive oil, mint, coriander, oregano, angelica and pepper; combine well. Add the olives and mix well. Taste for seasoning, add salt, and pepper if needed.

You can serve it immediately or for better result, refrigerate at least for 4 hours before serving. Zeytoon Parvardeh can be stored covered in the refrigerator for about a week.

Source: www.cookingandcooking.com