Persian Zeytoon Parvardeh Recipe
Iran, historically known as Persia, has a long tradition of cultivating and cooking with olives, dating back thousands of years. In recent times, the country has also become a significant producer and exporter of olives. Zeytoon Parvardeh, a marinated olive dish, originated in Northern Iran near the Caspian Sea, where olive orchards thrive. This region is also famous for incorporating walnuts into its cuisine. Zeytoon Parvardeh is a beloved Iranian dish, typically featuring olives marinated with mint, walnuts, garlic, and pomegranate molasses.
Ingredients
- Pitted Green Olives – 1 cup
- Walnuts, ground into a paste – ½ cup
- Garlic cloves, minced – 2
- Pomegranate Molasses – ¼ cup
- Dried Mint – 1 ½ tsp
- Pomegranate Seeds – ¼ cup
Instructions
- Place olives in a bowl.
- Add the remaining ingredients except forthe pomegranate seeds. Stir well to combine.
- Cover and marinate in the fridge for 1-3 days. The flavors improve the longer they marinate.
- Bring marinated olives to room temperature 30 minutes before serving.
- Garnish with pomegranate seeds and serve.
Nutrition
Calories: 158kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 1gSodium: 593mgFiber: 2gSugar: 11g
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