A flavorful Persian olive dish from northern Iran, made with pomegranate molasses, walnuts, and garlic - perfect as a side dish or appetizer
Zeytoon Parvardeh is a specialty of northern Iran, particularly from the Mazandaran and Gilan provinces, where olives are widely cultivated. The dish combines green olives with a tangy, sweet, and nutty marinade made from pomegranate molasses, walnuts, and garlic -ingredients commonly found in the region's cuisine. This unique combination gives the olives a rich umami taste with a balance of sweetness and acidity. Traditionally, Zeytoon Parvardeh is served as a mazzeh (starter), side dish, or accompaniment to Persian meals, particularly alongside grilled fish, kebabs, or rice dishes.
Ingredients
2 cups green olives (pitted, preferably Persian or Mediterranean-style)
1 tbsp fresh lemon juice (optional, for extra tang)
Directions
Prepare the Marinade:
In a bowl, mix pomegranate molasses, ground walnuts, minced garlic, mint, salt, and black pepper. Stir well to create a thick, flavorful paste.
Marinate the Olives:
Add the pitted green olives to the marinade and toss until they are well coated. For extra depth of flavor, add a drizzle of olive oil and lemon juice.
Let the Flavors Develop:
Cover and refrigerate for at least 2 hours (or overnight) to allow the olives to absorb the flavors.
Serve & Enjoy:
Serve chilled or at room temperature as an appetizer, side dish, or mezze with Persian meals. Pair with warm bread, kebabs, or seafood dishes.
Recipe Note
Tips & Variations
For a spicier version, add a pinch of red pepper flakes.
If you prefer a sweeter taste, increase the pomegranate molasses slightly.
For extra crunch, top with chopped walnuts before serving.
If using unpitted olives, make small cuts in them to help absorb the marinade better.
