Zeytoon Parvardeh (Marinated Olives), which can be found on the menu of 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.
What You Need to Make Zeytoon Parvardeh
- 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: The olives you use in this recipe should not be pre-flavored.
- Olive oil: Olive oil adds a very unique flavor to marinated olives.
- 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): 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 ground (fresh or dry) and gives a pleasant and delicious taste to the olives.
- Sour 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
Instructions
- To make this delicious condiment, the first thing you need to do; Chop the walnuts. It is better to grind walnut kernels until they are completely powdered and oiled; You can then add pitted olives to these walnuts and mix the ingredients together.
- Note that the olives used should not be sour or salty. Pour the pomegranate juice into a small bowl and then gently add it to the walnut and olive mixture.
- Now, to prepare the other ingredients of the Zeytoon Parvardeh, you should mix pomegranate paste, olive oil, garlic, and dried herbs with thyme, salt, and Golpar powder and add to the olives mixture.
- You can also add some black pepper to the ingredients for better flavor. Once the marinated olives are ready, you can put the olives in a glass jar and store them in the refrigerator.
Tips For Making Persian Marinated Olives
Here are some tips for preparing and storing marinated olives that will make them taste better and last longer:
- The first thing to consider is that usually to prepare this delicious appetizer; In addition to mint, coriander, and other vegetables, a popular Persian herb called Chuchagh will also be used. If you do not have access to this herb; There is no need to worry because the combination of mint, coriander, thyme, savory, and Golpar has a similar taste to this herb.
- Another important point to consider when preparing marinated olives is that if the olives were very bitter; It is better to boil them before reducing their bitterness.
- Usually, the color of the marinated olives is also important. If you prefer the light olive color, you should use more walnuts, and if you use more pomegranate paste, its color will be darker.
- It is better to use green and pitted olives because the olive pits make them difficult to consume. Also, small olives usually have better taste and are more suitable for use.
- 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.
- The reason for the sourness of marinated olives is that the ingredients gradually lose their flavor. If you keep the olives in a glass jar, they will last longer.
- You should also use good quality and fresh walnuts to prevent the olives from becoming bitter quickly.
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
- 2 cup pomegranate paste
- 500gr chopped walnuts
- 500gr pitted olives
- 1 cup olive oil
- 1/2 cup pomegranate juice
- 1 to 2 tbsp fragrant herbs (chuchagh)
- 2 tbsp sour pomegranate seeds
- 2 to 3 cloves of garlic
- Salt and Golpar powder as needed
Instructions
Step 1
To make this delicious condiment, the first thing you need to do; Chop the walnuts. It is better to grind walnut kernels until they are completely powdered and oiled; You can then add pitted olives to these walnuts and mix the ingredients together.
Step 2
Note that the olives used should not be sour or salty. Pour the pomegranate juice into a small bowl and then gently add it to the walnut and olive mixture.
Step 3
Now, to prepare the other ingredients of the Zeytoon Parvardeh, you should mix pomegranate paste, olive oil, garlic, dried herbs with thyme, salt and Golpar powder and add to the olives mixture.
Step 4
You can also add some black pepper to the ingredients for better flavor. Once the marinated olives are ready, you can put the olives in a glass jar and store them in the refrigerator.
