Name: Zeytoon Parvardeh (Persian Olive Pomegranate Dip) recipe
Ingredients: 2 (6 ounce) jars unseasoned green olives, coarsely chopped;⅓ cup olive oil;⅓ cup ground walnuts;⅓ cup ground almonds;¼ cup pomegranate molasses;¼ cup chopped fresh mint;¼ cup chopped fresh tarragon;2 tablespoons lemon juice;2 cloves garlic, chopped;1 teaspoon balsamic vinegar;½ teaspoon ground thyme;salt and ground black pepper to taste

All Recipes Appetizers and Snacks Vegetable Olives

Ingredients

2 (6 ounce) jars unseasoned green olives, coarsely chopped ⅓ cup olive oil ⅓ cup ground walnuts ⅓ cup ground almonds ¼ cup pomegranate molasses ¼ cup chopped fresh mint ¼ cup chopped fresh tarragon 2 tablespoons lemon juice 2 cloves garlic, chopped 1 teaspoon balsamic vinegar ½ teaspoon ground thyme salt and ground black pepper to taste

Nutrition Info

195.3 calories carbohydrate: 3.3 g cholesterol: : - fat: 20.2 g fiber: 1.5 g protein: 2.8 g saturatedFat: 2.3 g servingSize: - sodium: 1040.8 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Directions

Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.
Chill for at least 3 hours before serving.

Recipe Yield

8 servings

Recipe Note

This is an amazing Persian appetizer that can be served as a side dish to a main course or as a dip with pita bread. The origin of this recipe is from North of Iran where there are plenty of olive gardens. Can be stored in the fridge up to a week.

Alternatives to this recipe

Zeytoon Parvardeh (Persian Olive Pomegranate Dip)