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Zeytoon Parvardeh (Persian olive & pomegranate)Posted on Feb 2, 2012
 Zeytoon Parvardeh is a popular appetizer recipe from Northern Province of Iran (Gilan). It is made with green olives, pomegranate paste, walnuts, garlic and herbs. You have to try it, you will love it!
Yield: Serves 6
Ingredients
• 3 cups (about 370 g) pitted green olives, drained (if olives are too salty,
soak them in the cold water for 15-20 minutes and then drain)
• 1/2 cup pomegranate paste or concentrated pomegranate, add more or
less, depends on your taste (you can find it at any Iranian store)
• 1 1/4 cups (about 115 g) walnuts
• 1 tablespoon dried mint
• 1 tablespoon dried coriander
• 3/4 tablespoon ground angelica, also known as Golpar
• 4-5 garlic cloves
• salt and pepper
Preparation
Grind walnuts and garlic in a food processor until finely ground. Place in a medium-sized bowl.
 Add the pomegranate paste, mint, coriander, angelica and pepper; combine well. Add the olives and mix well. Taste for seasoning, add salt, and pepper if needed.
You can serve it immediately or for better result, refrigerate at least for 4 hours before serving. Zeytoon Parvardeh can be stored covered in the refrigerator for about a week. ...........................................................................................................................
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Comments
Posted by afkham on Feb 2, 2012
the one I love so much. ...........................................................................................................................
Posted by Ellie on Feb 4, 2012
love it! ...........................................................................................................................
Posted by Mahvash on Apr 2, 2012
I make it ,love it thanks ...........................................................................................................................
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