This is a tasty side dish made with green olives, pomegranate seeds, and walnuts combined and marinated with pomegranate molasses, fresh herbs, and garlic. زیتون پرورده Zeytoon Parvardeh is a well-liked appetizer from the northwestern region of
Gilan province. The authentic zeytoon parvardeh is prepared with aromatic fresh herbs from the area. However, I've learned that I can substitute fresh or dried mint instead. I love the way these ingredients come together so wonderfully in one dish, with their different flavors and textures, making this a unique and quite delectable appetizer. I've been wanting to write about zeytoon parvardeh for the past several months, ever since I got the recipe from a very dear Rashti friend of mine, Monir Khanoum. However, since pomegranates weren't in season at the time, I've waited until now, since pomegranate season is in full bloom!
I had posted my first Gilani recipe for
Mirza Ghasemi a while ago, and I am so glad to write another recipe from that beautiful region. Many of my childhood summer vacations were spent by the northern Caspian Sea, escaping the southern heat and enjoying the cooler northern weather with its beautiful beaches and scenery.
Zeytoon Parvardeh
Ingredients
Serves 4-6
-1 pound firm green olives, pitted
-1 cup walnuts, finely chopped
-1/2 cup pomegranate molasses
-5-7 garlic cloves, minced
-3-4 tablespoons olive oil
-A handful of fresh mint, chopped or 1-2 tablespoons, dried
-Salt and pepper
-3 tablespoons pomegranate seeds *optional
Method:
- In a medium-sized bowl, combine olives, minced garlic, pomegranate seeds, and walnuts. Add salt and pepper to taste.
- Pour in the syrup and the olive oil. Add fresh mint and mix thoroughly. Refrigerate for a couple of hours.
Transfer to a serving platter and serve it at room temperature or cold.
Enjoy!
