Zeytoon Parvardeh (Persian Olive and Pomegranate)
Zeytoon Parvardeh is a popular marinated olives recipe from Northern Province of Iran. This Persian olives dish is made with green olives, pomegranate paste, walnuts, garlic and herbs.
It can be served as a side dish or with thin baguette slices or crackers as an appetizer.
Here are more recipes with olives you may like, Sauteed Olives recipe and Baked Feta with Olives recipe.
Yield: Serves 6
- 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
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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very delicious.
I make it ,love it thanks
the one I love so much.
love it!