Zeytoon Parvardeh
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Zeytoon Parvardeh
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 7 whole walnuts (or 14 halves)
- 2 cloves garlic
- 10 g mint fresh
- 10 g Coriander fresh
- 10 g parsley fresh
- 2 tbsp pomegranate molasses
- 1 tbsp olive oil (extra virgin preferably)
- 2 tbsp pomegranate juice (squeeze this out of the pomegranate or use 2 tbsp of the arils)
- 350 g green olives drained weight approx 160g, large, pitted
- 1 to 2 tbsp pomegranate arils (to stir through and garnish)
- walnut to sprinkle as a garnish, ground
Instructions
- Add walnuts and garlic to a food processor and blitz until walnuts are finely ground.
- Remove mint leaves from the stems. Remove the tougher parts of the stems from coriander and parsley. Then add herbs to walnut and garlic and pulse in the food processor until finely chopped.
- Add pomegranate molasses, olive oil and the pomegranate juice. Pulse in the food processor until it is a coarse paste.
- Mix the paste with the olives in a bowl. Stir through some pomegranate arils, reserving some for a garnish. Cover and leave in the fridge to marinate (preferably overnight).
- Serve with ground walnuts and pomegranate arils sprinkled on top.
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