Zeytun Parvarde

Votes: 2

Time: 15 minutes plus marinating time
Complexity: easily
Servings: 4 - 6

This classic Iranian marinated olive dish is loaded with crunchy walnuts and pomegranate seeds, crushed garlic, and fresh herbs. But its true highlight is the pomegranate molasses. This tart addition, which is also great for salad dressings, marinades, drinks, and more, elevates all the other ingredients to a new level of flavor. Zeitoun parvardeh is traditionally made with the local herb chuchag, which grows wild in the fields of Gilan Province in northern Iran. Mint and cilantro can be substituted. Zeitoun parvardeh is served with main courses and as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup walnuts
1 cup fresh mint leaves, finely chopped
2/3 cup fresh cilantro leaves, finely chopped
4 cloves garlic, crushed
0.5 cups olive oil
0.5 tbsp. pomegranate molasses
Table salt
2 cups pitted green olives*
Pomegranate seeds, for garnish (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: olive, walnuts, pomegranate molasses, garlic, mint, cilantro

Cooking the dish according to the recipe:

Grind walnuts in a food processor until finely ground (If you don't have a food processor, you can grind the walnuts using a mortar and pestle.).
Transfer to a medium bowl, add the mint, cilantro, and garlic, and toss to combine. Add the olive oil, pomegranate molasses, and 1/4 teaspoon of salt and toss to form a paste. Add the olives and toss well.

Transfer to a lidded container and refrigerate for at least 4 hours and up to 48 hours. The longer the olives marinate, the better the flavor. Taste and add more salt if desired.
Transfer to a serving bowl, sprinkle with pomegranate seeds, if using, and serve.

Note *

Any green olives will do, even those from a glass jar, but not those from a tin can.

Author of the recipe - Shadi Hasanzadenemati is a food writer, photographer, and recipe developer.

Categories:

recipe / Simple and quick recipes / Quick snacks / Conservation / Canned vegetables / Food processor / Summer dishes / Appetizers / Vegetable appetizers / Arabic cuisine