Zeytoon Parvardeh (Persian Olive Pomegranate Dip) recipe

All Recipes Best Recipe 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

  1. Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.

  2. 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.

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