Go Back

Zeytoon Parvardeh (Marinated Olives)

A walnut-and-pomegranate marinated olive relish that brings back all my memories of northern Iran.
Print Recipe
Ingredients Method

Ingredients
  

Ingredients
  • 500 g pitted olives
  • 2 cloves garlic
  • 1/2 tbsp dried mint
  • 1 tsp thyme
  • 250-300 g finely chopped or ground walnuts
  • 2 tbsp olive oil
  • 1/2 cup pomegranate paste
  • 1 tbsp sour plum paste
  • 2 tsp pomegranate juice or lime juice
  • to taste golpar
  • pomegranate seeds and a few fresh mint leaves, for garnish

Method
 

  1. Once you've mixed everything together, refrigerate the bowl so the flavors meld.
  2. If your olives are salty, soak them in water for an hour, then drain — any longer and they'll lose their flavor.
  3. If your olives are bitter, boil them and discard the water to remove the bitterness.
  4. The more walnut and less pomegranate paste you use, the lighter the final color will be, and vice versa.