Zeytoon Parvardeh
A very luscious Iranian dip used as a side dish or appetizer. This pleasant combination of olives, pomegranates, and aromatic vegetables, comes from northern Iran, Gilan.
Ingredients
- 300 gr Green Olive
- 1/2 cup walnuts
- 1 clove garlic
- 3 tbsp Pomegranate molasses
- 1/3 cup Pomegranate juice fresh
- 1/3 cup Pomegranate arils
- 5 tbsp Fresh mint chopped
- 1 tsp Angelica powder
- 1 tsp salt
Instructions
- Grate walnuts in a mixing bowl or use meat grinder
- add grated garlic, chopped mint, and pomegranate molasses to walnuts and mix well
- add pomegranate juice as much as needed, the mixture shouldn't be so thin but should have a little stickness
- Add angelica powder
- Add salt as much as needed
- Add olives to the mixture and let the dip rest in the fridge overnight or at least a few hours