Zeytoon Parvardeh Recipe (Persian Marinated Olive)

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Zeytoon Parvardeh is one of the most popular side dishes in Iran. Also, it can be an enjoyable snack when you are bored. It will recharge you very fast.

Zeytoon Parvardeh is olive marinated with walnut, pomegranate molasses, garlic, and herbs. Our Persian olive dip is originally from the north of Iran and mainly Gilan province. Mirza Ghasemi is another food from the north of Iran that you can cook very fast, do not lose it.

You can simply make Zeytoon Parvardeh in your house. Making food in your home has an advantage because you can manage the tastes you like and adjust them in a way you prefer. Follow me to make this fantastic food with this Zeytoon Parvardeh Recipe.

Other Northern Iranian Food:

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Zeytoon Parvardeh Origin

This delicious appetizer hails from Gilan Province in northern Iran, a place my family has traveled to more often over the past 20 years and which I visited in my mid-20s. The Russian border is shared by the Caspian Sea Province of Gilan. The province is verdant and beautiful, and it is home to a variety of mouthwatering vegetarian meals, such as Baghali Ghatogh (eggs with broad beans and dill) and Mirza Ghasemi (smoked aubergines with eggs).

Zeytoon Parvardeh Recipe Ingredients

For making our Persian marinated olive, we need simple ingredients like green olive, olive oil, pomegranate molasses, walnuts, and herbs like cilantro and mint leaves.

You can buy pomegranate molasses from middle eastern shops or some online shops. Well, it is time to make it. Prepare these ingredients and come with me for the Zeytoon Parvardeh recipe.

Pitted green olive, 1 cup
Virgin olive oil, four tablespoons
Pomegranate molasses, 1/3 cup
Walnut half, 1 cup
Garlic, two cloves
Fresh chopped mint, 1/4 cup
Fresh chopped cilantro, 1/5 cup
Ground angelica (optional), one teaspoon
Salt, ½ teaspoon
Pomegranate juice, 1/4 cup

How to Make Zeytoon Parvardeh

There are two types of recipes for making Zeytoon Parvardeh. They are based on the size of the ingredients. Some people prefer to cut them into small sizes. In this recipe, walnuts and garlic are grated and crunchy. But some prefer ground walnut and garlic.

It is softer, and they make it like a sauce. Also, you can add pomegranate seeds to Zeytoon parvardeh. It will give us a beautiful red color.

I prefer to ground the ingredients, and today I want to make it this way. Let’s dive into our today’s Persian food recipe.

Step one

First, we need to grind 1 cup of walnut halves and two garlic cloves in the food processor.

Step two

If the olives are sour or salty, wash and soak them in the cold water. After an hour, they are ready to use in Zeytoon Parverdeh.

Step three

Chop 1/5 cup cilantro and ¼ cup fresh mint into small pieces. If you cannot find fresh, use two tablespoons of dried mint and one tablespoon of dried cilantro.

Step four

In a large bowl, mix ground walnut and garlic with chopped herbs, pomegranate molasses, pomegranate juice like a sauce for marinating.

Step five

Then, add pitted green olives to the sauce. Mix them gently.

Step six

Add four tablespoons of olive oil, ½ teaspoon salt, and one teaspoon ground angelica to the mixture. Mix them carefully again.

Step seven

Cover the bowl with plastic wrap and let them rest for 2 hours. Our tasty Zeytoon Parvardeh is ready!

How to Serve Zeytoon Parvardeh?

You can serve Zeytoon Parvarde as a side dish with many Persian foods. It would be excellent with fish, Lubia Polo, Kuku sabzi, Akbar Joojeh, Zereshk Polo ba Morgh, and so on. Also, you can have it as a snack in the afternoon or a part of a cheeseboard.

You can garnish it with pomegranate seeds or walnut halves.

Tips to Make the Best Zeytoon Parvarde

Green olives are used in this recipe for Persian spicy marinated olives with walnuts and pomegranates. You may use the olives whole or diced, depending on their size.
In this recipe, walnuts can be ground or chopped. Typically, walnuts are pulverized, combined with olive oil, pomegranate molasses, garlic, salt, and mint to make a paste, and then combined with olives.
These olives become better the longer they are refrigerated.
If you enjoy garlic a lot, feel free to use more than seven cloves in this recipe.
Serve grilled or barbecued meats, rice dishes, or even sandwiches with marinated olives.

Zeytoon Parvardeh Recipe FAQs

Which kind of olives are appropriate for Zeytoon Parvardeh?

Although black olives work just as well, green olives are used in this dish. Verify if the olives have been pitted.

Is it possible to use fresh pomegranate juice for the pomegranate molasses?

Pomegranate molasses is thicker and has a more intense taste than fresh juice. If you must replace, reduce the juice to a comparable consistency and intensity by boiling it until it thickens.

How much time should the olives be marinated?

Marinate the olives for at least two hours for the finest taste. But marinating for up to 24 hours or overnight is best.

Zeytoon Parvardeh Recipe (Persian Marinated Olive)

Recipe by FerdosCourse: SidesCuisine: Persian foodDifficulty: Easy

Servings

servings

Prep time

minutes

Calories per serving

130

kcal

Resting Time

2 hours

Zeytoon Parvardeh is one of the most popular side dishes in Iran. Zeytoon Parvardeh is olive marinated with walnut, pomegranate molasses, garlic, and herbs.

Ingredients

Pitted green olive, 1 cup
Virgin olive oil, four tablespoons
Pomegranate molasses, 1/3 cup
Walnut half, 1 cup
Garlic, two cloves
Fresh chopped mint, 1/4 cup
Fresh chopped cilantro, 1/5 cup
Ground angelica (optional), one teaspoon
Salt, ½ teaspoon
Pomegranate juice, 1/4 cup

Directions

First, we need to grind 1 cup of walnut halves and two garlic cloves in the food processor.
If the olives are sour or salty, wash and soak them in the cold water. After an hour, they are ready to use in Zeytoon Parverdeh.
Chop 1/5 cup cilantro and ¼ cup fresh mint into small pieces. If you cannot find fresh, use two tablespoons of dried mint and one tablespoon of dried cilantro.
In a large bowl, mix ground walnut and garlic with chopped herbs, pomegranate molasses, pomegranate juice like a sauce for marinating.
Then, add pitted green olives to the sauce. Mix them gently.
Add four tablespoons of olive oil, ½ teaspoon salt, and one teaspoon ground angelica to the mixture. Mix them carefully again.
Cover the bowl with plastic wrap and let them rest for 2 hours. Our tasty Zeytoon Parvardeh is ready.