Zeytoon Parvardeh is dish of marinated olives popular in Iran. It almost always contains mint, walnuts, garlic and pomegranate molasses. All the ingredients, with the exception of the olives, are blended into a thick grainy paste. The olives are then tossed in the paste and marinated for several hours to several days.
Green olives must be used as the dish will not taste the same if black olives are used. Green olives tend to be saltier, and have a tangy flavor.
Zeytoon means olive and parvardeh means marinated. It is used as a side dish, especially for meat dishes.
Origin & Cultural Significance
Persia, better known as Iran, has a long history of eating and cooking with olives. They have been cultivated there for thousands of years. In more recent history, Persia has become a major olive producer and exporter. Zeytoon Parvardeh originates from Northern Iran. There lies the Caspian Sea and a growing number of olive orchards. It is also a region known for using a lot of walnuts in its dishes.
Persian Zeytoon Parvardeh Recipe
Zeytoon Parvardeh is dish of marinated olives popular in Iran. It almost always contains mint, walnuts, garlic and pomegranate molasses.
- Pitted Green Olives – 1 cup
- Walnuts, ground into a paste – ½ cup
- Garlic cloves, minced - 2
- Pomegranate Molasses – ¼ cup
- Dried Mint – 1 ½ tsp
- Pomegranate Seeds – ¼ cup
- Place olives in a bowl.
- Add the remaining ingredients except forthe pomegranate seeds. Stir well to combine.
- Cover and marinate in the fridge for 1-3 days. The flavors improve the longer they marinate.
- Bring marinated olives to room temperature 30 minutes before serving.
- Garnish with pomegranate seeds and serve.
Amount Per Serving: Calories: 158Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 593mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 2g