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.
Like punch you in the face flavor. There are so many layers to these little olives, they are very exciting to eat.
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)
(start making 10 minutes before you want zeytoon parvardeh)
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.