Updated: Jan 25
Zeytoon Parvardeh is originated in the Northern part of Iran. It's green olives marinated in crushed walnut, pomegranate molasses and herbs. Zeytoon Parvardeh is full of flavors! Something between sweet, sour and salty and it can be a great new addition to your cheese board.
You can eat this as a healthy snack, or a side dish to any kebabs. It's very easy to make and it can be made ahead of time and refrigerated in an airtight container for up to 1 week.
This recipe will make about 1 1/2 cup Zeytoon Parvardeh so feel free to multiply it.
1 cup green olives (pitted)
1/3 cup walnuts
1/4 cup pomegranate molases
2 cloves garlic (minced)
1 tablespoon dried mint
1 teaspoon Persian hogweed/Golpar (optional)
1/2 teaspoon salt or to taste
Pomegranate seed for garnish (Optional)
Finely chop walnuts by hand or in a food processor.
Crush the olives by potato masher or back of spoon. Do not over do it, just very slightly break them.
In a bowl mix together crushed olives, chopped walnuts, pomegranate molasses, minced garlic, dried mint and Persian hogweed (if using).
Mix everything well together and make sure all the olives are well coated.
Add salt and taste. Add more if needed.
cover the bowl and let it sit in the fridge for at least one hour. The more it sits in the fridge it will be tastier.
Place the olives in your serving bowl and garnish it with pomegranate seeds on top.
Serve it as a side dish, on a cracker or toasted baguette.