Zeytoon Parvardeh (Persian Marinated Olives)

Name: Zeytoon Parvardeh (Persian Marinated Olives)
Prep time: 15 min
Total time: 8 h

July 5, 2014

Prep 15 min Total 8 hr

Zeytoon Parvardeh (Persian Marinated Olives) - kvalifood.com

An Iranian appetiser from Gilan Province on the Caspian coast: firm green olives coated in a paste of ground walnuts, pomegranate molasses, garlic, olive oil, and fresh herbs. The name means “nurtured olives.” The longer the marination, the better – overnight is good, 12+ hours is better.

Makes ca. 500 g / serves 4-6

Ingredients

350 g firm green olives, pitted
100 g walnut kernels
100 g pomegranate molasses (~5 tbsp)
4 garlic cloves (~20 g), peeled
2 tbsp extra virgin olive oil
15 g fresh mint leaves (~1/3 cup, packed)
10 g fresh cilantro leaves (~1/4 cup, packed)
80 g pomegranate seeds (~seeds from 1/2 pomegranate, optional)
1/4 tsp angelica powder (golpar, optional)
salt, to taste

Directions

If the olives taste very salty, soak in cold water for 30-60 minutes, then drain and pat dry.

Pulse the walnuts in a food processor until coarsely ground – some texture should remain.

Add the garlic, mint, cilantro, pomegranate molasses, and olive oil. If using pomegranate seeds, reserve 2 tbsp for garnish and add the rest. Pulse into a coarse paste.

Add the angelica powder if using. Pulse briefly.

Transfer the paste to a bowl. Add the olives and stir until every olive is coated.

Taste and adjust: add salt if needed, more pomegranate molasses for tartness, or olive oil if the paste is too thick.

Cover and refrigerate for at least 2 hours. Overnight or 12+ hours is better. Garnish with reserved pomegranate seeds before serving.

Notes

The paste should cling to the olives, not be runny. Adjust with more walnuts (thicker) or olive oil (looser).
Traditional herbs are chochagh and khalevash from Gilan Province. Mint + cilantro is the accepted substitute.
Golpar (angelica powder) adds a distinctive floral note. Use sparingly – it turns bitter in excess.
Keeps refrigerated for about a week in a glass jar with a thin layer of olive oil on top.
Serve as part of a mezze spread, alongside flatbread, kebabs, or rice dishes.