Dish
Zeytoon parvardeh
Marinated Olives
To make zeytoon parvardeh, start by pitting and chopping green olives. Then, mix together chopped walnuts, pomegranate molasses, minced garlic, and salt and pepper. Add the olives to the mixture and stir to combine. Serve the dip with pita bread or crackers.
Origins and history
Zeytoon parvardeh is a traditional Persian dish that has been enjoyed for centuries. It is typically served as an appetizer or snack, and is often accompanied by other Persian dishes such as hummus and baba ghanoush.
Dietary considerations
This dish is vegetarian and gluten-free.
Variations
Variations of this dish may include different types of olives, such as Kalamata or black olives, or different nuts, such as pistachios or almonds. Some recipes may also include fresh herbs, such as mint or parsley.
Presentation and garnishing
To make this dish look even more impressive, garnish with pomegranate seeds or chopped walnuts.
Tips & Tricks
To make the dip smoother, pulse the ingredients in a food processor before serving.
Side-dishes
This dish pairs well with pita bread or crackers.
Drink pairings
A dry red wine, such as Shiraz or Cabernet Sauvignon, pairs well with this dish.
Delicious Zeytoon parvardeh recipes
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