Zeytoon Parvardeh (Marinated Olives with Pomegranate and Walnuts)

🧂 Ingredients

• 500 g Green olives(Use good quality, firm green olives. Pitted olives are recommended for ease of preparation. If using olives with pits, they will need to be pitted first.)
• 100 g Walnuts(Raw walnuts, not roasted or salted.)
• 60 ml Pomegranate molasses(This is a thick, tangy syrup made from reduced pomegranate juice. Available in Middle Eastern or specialty food stores.)
• 4 cloves Garlic(Fresh garlic cloves.)
• 1 tbsp Persian golpar (angelica root powder)(This spice has a unique, slightly bitter, and aromatic flavor. Essential for authentic Zeytoon Parvardeh. If unavailable, a very small pinch of ground star anise might be a distant substitute, but it's not the same.)
• 2 tbsp Olive oil(Optional, for a richer texture.)
• 1/2 tsp Salt(Or to taste, depending on the saltiness of the olives.)

👨‍🍳 Instructions

1. 1

   Prepare the olives: If your olives are not already pitted, pit them using an olive pitter or by carefully pressing them with the flat side of a knife and removing the pit. Once pitted, place the olives in a bowl and gently smash them using a mortar and pestle, the flat side of a knife, or a meat mallet. The goal is to slightly crush them to absorb the marinade better, not to turn them into a paste. You should have some texture remaining.

   ⏱️ 10 minutes
2. 2

   Prepare the walnuts and garlic: Roughly chop the walnuts. You want some texture, so avoid grinding them into a fine powder. Peel and mince the garlic cloves very finely, or grate them using a microplane for a smoother consistency.

   ⏱️ 5 minutes
3. 3

   Combine the ingredients: In a medium bowl, combine the smashed olives, chopped walnuts, minced garlic, Persian golpar, and salt. Add the pomegranate molasses and optional olive oil. Mix everything thoroughly until all the ingredients are well coated and evenly distributed. Taste and adjust seasoning if necessary, considering the saltiness of the olives.

   ⏱️ 5 minutes
4. 4

   Marinate: Transfer the mixture to an airtight container or cover the bowl tightly with plastic wrap. Refrigerate for at least 24 hours to allow the flavors to meld and deepen. For an even richer flavor, you can let it marinate for up to 3-4 days.

   ⏱️ 24 hours (minimum)
5. 5

   Serve: Before serving, let the Zeytoon Parvardeh sit at room temperature for about 15-20 minutes to take the chill off. Serve as an appetizer with bread, cheese, or alongside other Persian dishes.

   ⏱️ N/A

💡 Pro Tips

• ✓This dish is a specialty from the Gilan province in Northern Iran.
• ✓The flavor profile intensifies and becomes more complex the longer it marinates, making it even better after a few days.
• ✓Golpar is crucial for the authentic taste; its unique aroma and flavor are what set this dish apart. Ensure you are using Persian golpar (ground angelica root).
• ✓Adjust the amount of pomegranate molasses to your preference for tanginess.

🔄 Variations

• For a tangier version, increase the amount of pomegranate molasses.
• Add a tablespoon of finely chopped fresh mint for a refreshing twist.
• Some recipes include a small amount of finely chopped fresh parsley or cilantro.
• A pinch of red pepper flakes can be added for a hint of heat.

🥗 Nutrition

Per serving