Zeytoon Parvardeh (Persian Olive and Pomegranate)
Yield: Serves 6
Ingredients:
  • 3 cups pitted green olives, drained
  • 1/2 cup pomegranate paste or concentrated pomegranate
  • 1 1/4 cups (about 120 g) walnuts
  • 1 tablespoon dried mint
  • 1 teaspoon dried oregano leaves
  • 3/4 tablespoon ground angelica, also known as Golpar
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • salt
Instructions:

Note: If olives are is too salty, soak in the cold water for 20-25 minutes or until desired level of saltiness and then drain.

Grind walnuts and garlic in a food processor until finely ground.

Place in a medium-sized bowl. Add pomegranate paste, olive oil, mint, oregano, angelica and pepper; combine well. Add olives and mix well. Adjust seasoning and add salt if needed.

Refrigerate at least for 4 hours before serving.

Zeytoon Parvardeh can be stored covered in the refrigerator for about a week.

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