Zeytoon parvardeh
Zeytoon parvardeh, from above
VegVeganGilan

Zeytoon parvardeh

Green olives marinated in walnuts, pomegranate molasses and mint. The best olives you will ever eat.

15 minTime
3 gProtein each
mildSpice
Olives of the north2 chapters · 1 min read

Make it your way

Grandma's wayGreen olives marinated with walnuts, pomegranate molasses and mint.
The original
217kcalsame
3 gproteinsame
3 gfibresame
15minutessame

Zeytoon parvardeh.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Green olives400 g pitted green olives
Walnuts1 cup, finely chopped
Pomegranate molasses4 tbsp
Pomegranate seeds½ cup seeds
Garlic3 cloves, grated
Mint leaves2 tbsp dried mint, or fresh
Olive oil2 tbsp
Black peppera pinch

Method

4 steps
  1. 1Rinse the olives if very salty and pat dry.
  2. 2Pound or blitz the walnuts with garlic and mint into a coarse paste.
  3. 3Mix in pomegranate molasses and oil, then toss with the olives.
  4. 4Chill overnight. Fold in pomegranate seeds before serving.
Serve it like this

Serve in a small bowl with pomegranate seeds on top, alongside rice dishes, kebabs or bread and cheese.

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Make it a meal

What goes with Zeytoon parvardeh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Adas polo75 min
With a main Chelo kebab koobideh75 min
With a main Kuku sabzi45 min
On the side Mirza ghasemi45 min
To drink Doogh5 min
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