Go Back
Print
Zeytoon Parvardeh - Persian marinated Olives

Zeytoon Parvardeh – Persian marinated Olives

Course appetizer, Mazeh, Mezze
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Zeytoon Parvardeh – Persian marinated Olives
Prep Time 10 minutes
Servings 6 people
Author Labsalliebe

Ingredients

INGREDIENTS ZEYTOON PARVARDEH

  • 150 g walnuts
  • 2 garlic cloves
  • 50 g chopped fresh mint chopped
  • 50 g fresh coriander chopped (optional)
  • 1 bay leaf
  • 4 tbsp olive oil
  • 4 tbsp pomegranate molasses
  • 2 tbsp verjus
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp golpar or aniseseeds ground (optional)
  • 300 g green olives

TOPPING (optional)

  • 1 pomegranate seeded

Instructions

PREPARATION ZEYTOON PARVARDEH

  1. Roast the walnuts in a pan over medium heat until fragrant; do not allow them to burn; otherwise, they will taste bitter.

  2. Leave to cool and chop finely in a blender.

  3. Peel and finely chop the garlic.

  4. Wash the herbs, dry well, and chop finely.

  5. Mix the olive oil with the pomegranate molasses, verjus, salt, pepper, ground golpar, garlic, herbs, and walnuts.

  6. Drain the olives, add to the marinade mix well, and refrigerate for at least 4 hours.

  7. Garnish with fresh pomegranate seeds just before serving.

Recipe Notes

Marinated olives keep for up to 2 weeks in the fridge. The longer, the more intense the taste.