Zeytoon Parvardeh (Persian Olive Pomegranate Dip)
A fantastic Persian appetizer, perfect for accompanying a main course or serving as a dip with pita bread. Originating from the northern regions of Iran, abundant with olive gardens, this dish can be refrigerated for up to a week.
Ingredients
- 2 (6 ounce) jars unseasoned green olives, coarsely chopped
- ⅓ cup olive oil
- ⅓ cup ground walnuts
- ⅓ cup ground almonds
- ¼ cup pomegranate molasses
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh tarragon
- 2 tablespoons lemon juice
- 2 cloves garlic, chopped
- 1 teaspoon balsamic vinegar
- ½ teaspoon ground thyme
- salt and ground black pepper to taste
Instructions
- Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.
- Chill for at least 3 hours before serving.
Notes
- Use dried herbs instead of fresh if preferred.
- The mixture may not need salt if the olives are salty. You can modify the taste as you desire by adding more lemon juice or pomegranate seeds.
Nutrition
Calories: 195kcalCarbohydrates: 3gProtein: 3gFat: 20gSaturated Fat: 2gSodium: 1041mgPotassium: 107mgFiber: 2gSugar: 1gVitamin C: 3mgCalcium: 55mgIron: 1mg
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