Home Recipes Zeytoon Parvardeh (Marinated Olives)

Zeytoon Parvardeh (Marinated Olives)

by practicewithdanielle
Zeytoon Parvardeh (Marinated Olives) on parchment paper with walnuts and mint

First recipe of Iran month, here we go!

I still have a lot of research to do on Iran, and particularly Persian food. I know Persian food expands outside of Iran, and I know there are other cultures within Iran. I think the most predominant culture in Iran is Persian, so that’s likely going to be the focus on the food you see this month.

More reading is necessary on this. 

From what I understand, Persian food uses a lot of unique spices, herbs and fresh flavors. I’ve already collected 30 recipes, so I better start chipping away at them.

Starting this month off with a bang. Zeytoon Parvardeh (Marinated Olives) originated in Northern Iran but it sounds like you can pretty much find them everywhere in the country.

And holy sh*t do these olives have flavor.

Zeytoon Parvardeh (Marinated Olives) on parchment paper with walnuts and mint

Like punch you in the face flavor. There are so many layers to these little olives, they are very exciting to eat.

First, you get the pomegranate. It’s sweet and a little sour.
Then you get olive. Salty and briny and is a nice relief from the pomegranate.
Then the mint comes through. It’s fresh, bright and adds depth to the olives.
Then the walnuts. These are buttery and smooth, bringing all the flavors together. 
Zeytoon Parvardeh (Marinated Olives) on a piece of bread on parchment paper

We ate these with a few slices of bread and I have to say the bread is a nice addition, because it adds a vehicle to these flavor bombs.

Flavor bombs – I know this sounds very Guy Fieri but IDK what else to call them. Flavor grenades? That’s probably worse. 

If you want something more spreadable – you could chop the olives up into smaller pieces. I left them whole because I thought they looked pretty and I like to snack on olives whenever I need something in the fridge.

Don’t like olives? Sorry not sorry this dish isn’t for you. But I promise the next one is a crowd favorite.

Zeytoon Parvardeh (Marinated Olives) on parchment paper with walnuts and mint

Zeytoon Parvardeh (Marinated Olives)

(start making 10 minutes before you want zeytoon parvardeh)

2 cups green olives*
1/12 cups chopped walnuts
6 cloves of garlic, chopped
1 cup fresh mint
1/2 cup pomegranate molasses*
4 Tbsp olive oil
1 tsp salt

 

*Try to find an olive that’s not already marinated in something or is mixed with garlic, herbs, etc
* To make pomegranate molasses, take 4 cups pomegranate juice, 1/2 cup white sugar and juice of one lemon. Simmer on the stovetop until reduced, for about an hour, and then let cool. This will make about 1 /12 cups molasses and will keep in the fridge tightly sealed for a few months.

 

Place your olives in a medium sized bowl. Place walnuts, garlic, mint, molasses, olive oil and salt in a blender or food processor. Blend until fully combined, but leave some texture.

I recommend letting this sit in the fridge for at least an hour, but that’s it! This recipe is done. Top with more walnuts or mint and eat on its own or with your favorite cheese plate.

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