📝 About This Recipe
Hailing from the lush, green Gilan province of Northern Iran, Zeytoon Parvardeh is a luxurious explosion of flavor that redefines the concept of marinated olives. This ancient Gilaki specialty marries the brininess of green olives with the tart intensity of pomegranate molasses, the earthy crunch of toasted walnuts, and the aromatic punch of fresh herbs. It is a vibrant, ruby-hued masterpiece that balances sweet, sour, and savory notes, making it the undisputed crown jewel of any Middle Eastern mezze spread.
🥗 Ingredients
The Olives
- 3 cups Green Olives (pitted, preferably Castelvetrano or Manzanilla; rinsed and drained)
The Marinade Base
- 1.5 cups Walnuts (raw halves or pieces)
- 1/2 cup Pomegranate Molasses (high quality, thick and tart)
- 4-5 cloves Garlic (finely minced or pressed into a paste)
- 1/4 cup Extra Virgin Olive Oil (fruity and mild)
- 1 tablespoon Lemon Juice (freshly squeezed)
Herbs and Spices
- 2 tablespoons Fresh Mint (finely chopped)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Dried Tarragon (crushed between palms)
- 1 teaspoon Golpar (Angelica Powder) (essential for authentic flavor; provides a citrusy, earthy note)
- 1/2 teaspoon Sea Salt (adjust based on saltiness of olives)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh Pomegranate Arils (for a pop of color and juice)
- 4-5 pieces Walnut Halves (for decoration)
- 2 pieces Fresh Mint Sprigs
👨🍳 Instructions
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1
Begin by rinsing your pitted green olives under cold water to remove excess brine. If they are particularly salty, soak them in fresh water for 10 minutes, then drain and pat them completely dry with a kitchen towel.
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2
Place the walnuts in a food processor. Pulse them until they are finely ground, resembling a coarse meal or very small crumbs. Be careful not to over-process them into a paste or butter.
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3
In a large mixing bowl, combine the finely ground walnuts with the minced garlic and the pomegranate molasses.
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4
Whisk in the extra virgin olive oil and lemon juice until the mixture forms a thick, dark, and glossy paste.
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5
Add the finely chopped fresh mint, cilantro, and dried tarragon to the paste. The herbs should be very finely minced to ensure they distribute evenly.
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6
Incorporate the Golpar (angelica powder), sea salt, and black pepper. Stir well to ensure the spices are fully integrated into the walnut paste.
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7
Add the prepared olives to the bowl. Using a large spoon or spatula, fold the olives into the paste until every single olive is generously and evenly coated in the dark pomegranate-walnut mixture.
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8
Taste one olive. If it's too tart, add a teaspoon of honey or sugar; if it needs more brightness, add a splash more pomegranate molasses or lemon juice.
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9
Transfer the mixture into a glass jar or an airtight container. Press down slightly to remove air pockets.
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10
Cover and refrigerate for at least 2 hours, though overnight is highly recommended. This 'resting' period allows the flavors to penetrate the olives and the walnuts to soften slightly into the sauce.
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11
When ready to serve, take the olives out of the fridge 15 minutes early to allow the olive oil to return to a liquid state and the flavors to bloom.
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12
Transfer to a beautiful shallow serving bowl. Garnish with fresh pomegranate arils, a few walnut halves, and a sprig of mint for a stunning presentation.
💡 Chef's Tips
If you cannot find Golpar, a mix of ground cumin and a pinch of lemon zest can act as a substitute, though the flavor will differ slightly. Always use high-quality pomegranate molasses; avoid 'pomegranate syrup' which often contains corn syrup and artificial flavors. For the best texture, ensure the olives are very dry before mixing; any excess water will thin out the sauce and prevent it from sticking. If you prefer a chunkier texture, you can hand-chop half the walnuts and grind the other half into a meal. These olives keep beautifully in the refrigerator for up to two weeks, and the flavor actually improves after the first 48 hours.
🍽️ Serving Suggestions
Serve as part of a traditional Persian mezze alongside warm lavash or barbari bread. Pair with grilled saffron chicken (Joojeh Kabab) to provide a tart contrast to the smoky meat. Enjoy as a sophisticated snack with a crisp, dry white wine like a Sauvignon Blanc or a chilled glass of Arak. Spoon over a block of creamy feta cheese for an easy yet impressive appetizer. Add to a charcuterie board to provide a unique, acidic element that cuts through rich cheeses and cured meats.