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Zeytoon Parvardeh-13

I am so excited to bring to you once again my yearly Pomegranate Week! Today’s recipe is the first for this year’s Pomegranate Week 2014 recipes. Zeytoon Parvardeh is a beloved Persian dips, yet, and ironically, I never had the fortune of trying it when I lived in Iran. In fact, it wasn’t until I moved to the US that I first tried and sure enough fell in love with it. It is remarkable how a few very bold flavors come together and complement each other so beautifully.

Zeytoon Parvardeh

There are different versions of this dip and many recipes state that the ingredients should be put in a food processor and mixed together almost to a paste form. Other recipes use the olives as whole. I have found that my personal favorite way to serve this dip is have it so that the ingredients are can be recognized yet can still easily be rolled in some Lavash bread or served on top of a slice of baguette.

The type of green olives used in this recipe will definitely set the tone as far as the taste is concerned. Make sure to use olives that have been cured in a why that they are not too bitter or overpowering. Another tip that I have to share is to allow the dip to rest over night so that the flavor come together.

Ingredients (serves 4 to 6)

1lb green olives
1 cup walnuts
4 garlic cloves
4 tbsp pomegranate paste or molases
1/2 cup fresh mint, packed
1/4 cup pomegranate seeds
1/4 tsp ground angelica (optional)
salt & pepper

Zeytoon Parvardeh-2Toast walnuts until their aroma rises. Allow to cool to room temperature then rough chop.

Zeytoon Parvardeh-3

Remove seeds from olives.

Zeytoon Parvardeh-4

With a sharp knife rough chop olives.

Zeytoon Parvardeh-5Add together in a bowl the olives, walnuts, small chopped mint, minced garlic, and pomegranate paste. Add a pinch of pepper and a small pinch of salt. Mix well then place in an air tight container and place in the fridge over night.

Zeytoon Parvardeh-6When ready to serve mix pomegranate seeds with ground Angelica, then add to the olive and walnut mixture.

Zeytoon Parvardeh-7

Mix well so that the flavors are well incorporated. Serve with Lavash bread, baguette slices, or crackers.

Recipes from Pomegranate Week 2013
Pom & Rum, A Cocktail
Butternut Squash & Pomegranate Salad
Lavashak Anar ~ Pomegranate Fruit Roll

Recipes from Pomegranate Week 2012
Eggplant With Pomegranate & Mint Dressing
Vegetarian/Vegan/Gluten Free Pomegranate Soup
Cucumber & Pomegranate Salad

Recipes from Pomegranate Week 2011
Pomegranate Ice-Cream
Potatoes with Pomegranate

Pomegranate Jello

Recipes from Pomegranate Week 2010
POM Wonderful Dinner Party ~ Persian Ruby

How to Open & Seed a Pomegranate
Rice with Pistachios & Pomegranate Arils
Pomegranate & Lime Glazed Cornish Hens

Pomegranate Granita

Recipes from Pomegranate Week 2009
Persians’ Love Affair with Pomegranate

Pomegranate Juice
Khoresht Fesenjan ~ Persian Pomegranate & Walnut Stew

 

 

 

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