Zeytoon Parvardeh is a Persian delicacy made with olives and served as an appetizer or a side dish. It originated in the Northern part of Iran. This delicious recipe was shared by Sophie Bayzaie, one of our Customer Experience Team members.
Ingredients
1-1/2 cups walnuts, fresh city jar
1 clove garlic
6 tablespoons pomegranate reduction
3 tablespoons olive oil, bioharvest
2 cups olives, pitted gordal
1 cup pomegranate seeds
To season sea salt, finishing
Shop this recipeIngredients:
1-1/2 cups walnuts
1 garlic clove, peeled
2 tbsps fresh mint leaves, plus a few sprigs for garnish (substitute with 1 teaspoon dried mint)
6 tbsps pomegranate reduction
3 tbsps olive oil, plus 1 tbsp for serving
1 tbsp balsamic vinegar
2 cups pitted olives
1 cup pomegranate seeds
Finishing salt, to season
Instructions:
1. In a food processor or blender, grind the walnuts and garlic to form a paste. Add the mint, pomegranate reduction, balsamic vinegar, and 3 tablespoons of the olive oil. Blend ingredients until a well combined sauce has formed.
2. In a large mixing bowl, mix the olives and 3/4 cup of the pomegranate seeds with walnut mixture and place into a serving bowl.
3, Top with the remaining 1/4 of pomegranate seeds, the remaining olive oil, finishing salt to season, and garnish the bowl with a few sprigs of mint before serving.
