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+ servings

Zeytoon Parvardeh

Prep Time15 mins
Course: Appetiser
Cuisine: Iranian, Persian
Keyword: vegan, vegetarian
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 7 whole walnuts (or 14 halves)
  • 2 cloves garlic
  • 10 g fresh mint
  • 10 g fresh coriander
  • 10 g fresh parsley
  • 2 tbsp pomegranate molasses
  • 1 tbsp olive oil (extra virgin preferably)
  • 2 tbsp pomegranate juice (squeeze this out of the pomegranate or use 2 tbsp of the arils)
  • 350 g large pitted green olives (drained weight approx 160g)
  • 1 to 2 tbsp pomegranate arils (to stir through and garnish)
  • Ground walnuts (to sprinkle as a garnish)

Instructions

  • Add the walnuts and garlic to a food processor and blitz until the walnuts are finely ground.
  • Remove the mint leaves from the stems. Remove the tougher parts of the stems from the coriander and parsley. Then add the herbs to the walnut and garlic and pulse in the food processor until finely chopped.
  • Add the pomegranate molasses, olive oil and the pomegranate juice. Pulse in the food processor until it is a coarse paste.
  • Mix the paste with the olives in a bowl. Stir through some pomegranate arils, reserving some for a garnish. Cover and leave in the fridge to marinate (preferably overnight).
  • Serve with ground walnuts and pomegranate arils sprinkled on top.