Yield: Serves 6
- 3 cups (about 370 g) pitted green olives, drained (if olives are too salty, soak them in the cold water for 15-20 minutes and then drain)
- 1/2 cup pomegranate paste or concentrated pomegranate, add more or less, depends on your taste (you can find it at any Iranian store)
- 1 1/4 cups (about 115 g) walnuts
- 1 tablespoon dried mint
- 1 tablespoon dried coriander
- 1 teaspoon dried oregano leaves
- 3/4 tablespoon ground angelica, also known as Golpar
- 5 garlic cloves
- 1 tablespoon olive oil
- salt and pepper
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.