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Zeytoon Parvardeh

Zeytoon Parvardeh


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. 


1-1/2 cups walnuts, fresh city jar

1 clove garlic

6 tablespoons pomegranate reduction

2 tablespoons herb, mint

3 tablespoons olive oil, bioharvest

2 cups olives, pitted gordal

1 cup pomegranate seeds

To season sea salt, finishing

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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


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.