Tasty Recipes Zeytoon Parvardeh (Persian Olive Pomegranate Dip)

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Zeytoon Parvardeh (Persian Olive Pomegranate Dip)

"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."

Ingredients :

• 2 (6 ounce) jars unseasoned green olives, coarsely chopped
• 1/3 cup olive oil
• 1/3 cup ground walnuts
• 1/3 cup ground almonds
• 1/4 cup pomegranate molasses
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh tarragon
• 2 tablespoons lemon juice
• 2 cloves garlic, chopped
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon ground thyme
• salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H20M

• Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.
• Chill for at least 3 hours before serving.

Notes :

• Use dried herbs instead of fresh if preferred.
• The mixture may not need salt if the olives are salty. You can modify the taste as you desire by adding more lemon juice or pomegranate seeds.

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