Zeytoon Parvardeh
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 439
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 641
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
1 cup walnuts
1 cup fresh mint leaves, finely chopped
2/3 cup fresh cilantro leaves, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
1/2 cup pomegranate molasses
Table salt
2 cups green olives, pitted (see Cook’s Note)
Pomegranate seeds, for garnish, optional
Directions
- Pulse the walnuts in a food processor until finely ground (see Cook’s Note). Transfer to a medium bowl, add the mint, cilantro and garlic and stir to combine. Stir in the olive oil, pomegranate molasses and 1/4 teaspoon salt and mix to make a paste. Add the olives and give the mixture a good stir.
- Transfer to a container with a lid and refrigerate for at least 4 hours and up to 48 hours. (The longer the olives marinate, the better the flavor.) Taste and add more salt, if desired. Transfer to a serving bowl, top with pomegranate seeds if using and serve.
Cook’s Note
Any green olives work, even jarred ones, but please don’t use canned olives. You can use a mortar and pestle to crush the walnuts instead of a food processor if you like.