I am so excited to bring to you once again my yearly Pomegranate Week! Today’s recipe is the first for this year’s Pomegranate Week 2014 recipes. Zeytoon Parvardeh is a beloved Persian dips, yet, and ironically, I never had the fortune of trying it when I lived in Iran. In fact, it wasn’t until I moved to the US that I first tried and sure enough fell in love with it. It is remarkable how a few very bold flavors come together and complement each other so beautifully.
There are different versions of this dip and many recipes state that the ingredients should be put in a food processor and mixed together almost to a paste form. Other recipes use the olives as whole. I have found that my personal favorite way to serve this dip is have it so that the ingredients are can be recognized yet can still easily be rolled in some Lavash bread or served on top of a slice of baguette.
The type of green olives used in this recipe will definitely set the tone as far as the taste is concerned. Make sure to use olives that have been cured in a why that they are not too bitter or overpowering. Another tip that I have to share is to allow the dip to rest over night so that the flavor come together.
Ingredients (serves 4 to 6)
1lb green olives
1 cup walnuts
4 garlic cloves
4 tbsp pomegranate paste or molases
1/2 cup fresh mint, packed
1/4 cup pomegranate seeds
1/4 tsp ground angelica (optional)
salt & pepper
Toast walnuts until their aroma rises. Allow to cool to room temperature then rough chop.
Remove seeds from olives.
With a sharp knife rough chop olives.
Add together in a bowl the olives, walnuts, small chopped mint, minced garlic, and pomegranate paste. Add a pinch of pepper and a small pinch of salt. Mix well then place in an air tight container and place in the fridge over night.
When ready to serve mix pomegranate seeds with ground Angelica, then add to the olive and walnut mixture.
Mix well so that the flavors are well incorporated. Serve with Lavash bread, baguette slices, or crackers.
Recipes from Pomegranate Week 2013
Pom & Rum, A Cocktail
Butternut Squash & Pomegranate Salad
Lavashak Anar ~ Pomegranate Fruit Roll
Recipes from Pomegranate Week 2012
Eggplant With Pomegranate & Mint Dressing
Vegetarian/Vegan/Gluten Free Pomegranate Soup
Cucumber & Pomegranate Salad
Recipes from Pomegranate Week 2011
Pomegranate Ice-Cream
Potatoes with Pomegranate
Pomegranate Jello
Recipes from Pomegranate Week 2010
POM Wonderful Dinner Party ~ Persian Ruby
How to Open & Seed a Pomegranate
Rice with Pistachios & Pomegranate Arils
Pomegranate & Lime Glazed Cornish Hens
Pomegranate Granita
Recipes from Pomegranate Week 2009
Persians’ Love Affair with Pomegranate
Pomegranate Juice
Khoresht Fesenjan ~ Persian Pomegranate & Walnut Stew
November 3, 2014
Sanam jan, what a beautiful and colorful dish! Hayk ke I can’t eat walnuts – this looks like the perfect appetizer or side dish. Now if I can only get my hands on some decent lavash 🙂
November 3, 2014
looks great and so healthy
November 4, 2014
Sanam joon, what a lovely recipe…have to make it between all my bakings 🙂 thanks for sharing it.
November 4, 2014
Thank you ladies for stopping by and your kind words. Ahu, my skin is paying a very high price for the amount of walnuts I consumed in the making of this recipe!!!
November 6, 2014
Pomegranate Week?!?! I am beyond on board! I so love pomegranates and am enjoying going through your archives for inspiration. This dip in particular looks really yummy, thinking to try it this weekend!