Zeytoon Parvardeh (Persian Marinated Olives), which can be found on the menu of many Persian restaurants, is one of the most famous Iranian condiments that is served with various dishes, especially with all types of kebabs. It comes from Northern Iran, with different tastes; From sour to sweet.
About This Recipe
The origin of this side dish goes back to the Gilan and the city of Rudbar in the north of Iran. Rudbar olives are known for their good quality and taste. Olives are used in different recipes in northern Iran and are a staple ingredient in many local condiments; For example, pickled olives, olive salad, and salted olives. A delicious and nutritious packed side dish that is well paired with Persian cuisine.
Why You Will Love This Recipe
- Delicious: Persian marinated olives are irresistibly delicious with a tangy and slightly sweet taste from pomegranate molasses, mixed with an extra crunch and nutty flavor from walnuts.
- Easy to make: Zeytoon Parvardeh is so easy to make. The only real struggle is that you should let it sit in the fridge for about 24 hours. This allows the flavors to mingle and develop.
- Pairs well with Persian food: Zeytoon Parvardeh pairs well with many Persian dishes, mostly the ones from the north of that country and kebabs.
Zeytoon Parvardeh Ingredients
- Pomegranate paste: Pomegranate paste Adds a tart/tangy flavor to the Zeytoon Parvardeh.
- Chopped walnuts: Chopped walnuts give a perfect crunch and texture to this delicious side dish.
- Pitted olives: Use green and pitted olives for this recipe. Both fresh or brined olives will work. If using brined olives just drain away the brine first and be careful with salt.
- Pomegranate juice: Be sure to use natural and fresh pomegranate juice. If you like this side dish to have a sour taste, use sour pomegranate juice, and if you like the marinated olives to be slightly sweet, use sweet pomegranate juice.
- Fragrant herbs (Chuchagh + mint and coriander): Chuchagh, mint, and coriander make the perfect herb mix for this recipe. Chochag is one of the aromatic and edible plants native to the north of Iran, especially in the Gilan region. This plant is usually added to marinated olives after being minced or finely chopped (fresh or dry). It gives a pleasant and delicious taste and aroma to the olives. If you don’t have Chuchag on hand, you can simply omit it.
- Pomegranate seeds: Pomegranate seeds add flavor and crunch to the Zeytoon Parvardeh.
- Cloves of garlic: Garlic gives a deep and rich flavor to the Zeytoon Parvardeh.
- Salt and Golpar powder (Persian hogweed)
How to Make Zeytoon Parvardeh
- To make this delicious appetizer, the first thing you need to do is chop the walnuts. It is better to finely grind walnuts in a food processor until crumbly.
- Rinse the herbs well, then add to the food processor and pulse until minced.
- Peel and mince the garlic cloves.
- In a large shallow dish whisk together pomegranate paste, pomegranate juice, minced walnuts, minced herbs, minced garlic, Golpar, and salt. Toss in olives and mix well.
- Store in an air-tight container in the fridge for about 24 hours before serving. This allows the flavors to mingle and develop.
Expert Tips
Here are some tips for preparing and storing marinated olives that will make them taste better and last longer:
- Chuchagh, mint, and coriander make the perfect herb mix for this recipe. If you don’t have Chuchag on hand, you can simply omit it and just use coriander and mint.
- It is better to use green and pitted olives for this recipe.
- Another important tip is the use of fresh olives. To make sure the olives are fresh, the best way is to taste one; Fresh olives are neither too hard nor too soft.
FAQs
What Is a Zeytoon Parvardeh Made Of?
Persian marinated olives are made of green olives mixed with minced walnuts, pomegranate molasses, pomegranate juice, garlic, and fragrant herbs.
Should I Use Pitted Olived to Make Zeytoon Parvardeh?
Yes, Persian marinated olives are typically made with pitted green olives.
How Long Will Persian Marinated Olives Last?
Persian Marinated olives can typically be stored in and airtight container or jar for up to a week in the refrigerator.
Did you like the Zeytoon Parvardeh recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
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Ingredients
- 500 g pitted green olives
- 2 tablespoons pomegranate paste
- 300 g minced walnuts
- 3 cloves of garlic
- 3 tablespoons pomegranate juice
- 3 tablespoons fragrant herbs (chuchagh + mint + coriander)
- Salt and Golpar powder as needed
- 2 tablespoons pomegranate seeds, to serve
Instructions
Step 1
To make this delicious appetizer, the first thing you need to do is chop the walnuts. It is better to finely grind walnuts in a food processor until crumbly.
Step 2
Rinse the herbs well, then add to the food processor and pulse until minced.
Step 3
Peel and mince the garlic cloves.
Step 4
In a large shallow dish whisk together pomegranate paste, pomegranate juice, minced walnuts, minced herbs, minced garlic, Golpar, and salt. Toss in olives and mix well.
Step 5
Store in an air-tight container in the fridge for about 24 hours before serving. This allows the flavors to mingle and develop.
