Kashmiri Zeytoon Parvardeh

Ingredients

In the Kashmiri adaptation of Zeytoon Parvardeh, we incorporate Kashmiri spices such as fennel seeds, ginger, and Kashmiri red chili powder to infuse the dish with the distinct flavors of Kashmir. Additionally, we use locally sourced walnuts and pomegranate molasses to give the dish an authentic Kashmiri touch. We alse have the original recipe for Zeytoon parvardeh, so you can check it out.

• 1 cup (200g) green olives, pitted 1 cup (200g) green olives, pitted
• 1/2 cup (60g) walnuts, ground 1/2 cup (60g) walnuts, ground
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 teaspoon fennel seeds, crushed 1 teaspoon fennel seeds, crushed
• 1/2 teaspoon ginger powder 1/2 teaspoon ginger powder
• 1/2 teaspoon Kashmiri red chili powder 1/2 teaspoon Kashmiri red chili powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1 tablespoon fresh coriander leaves, chopped 1 tablespoon fresh coriander leaves, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 2g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the pitted green olives under cold water and pat them dry.
2. 2.
   In a bowl, combine the ground walnuts, pomegranate molasses, crushed fennel seeds, ginger powder, Kashmiri red chili powder, turmeric powder, and salt.
3. 3.
   Stuff each olive with the walnut mixture and gently press to seal.
4. 4.
   Place the stuffed olives in a serving dish and garnish with fresh coriander leaves.
5. 5.
   Refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy the unique flavors of Kashmiri Zeytoon Parvardeh.

Treat your ingredients with care...

• Walnuts — Make sure to use fresh walnuts and grind them just before preparing the dish to retain their flavor and texture.

Tips & Tricks

• If you prefer a spicier version, increase the amount of Kashmiri red chili powder according to your taste.
• Serve Kashmiri Zeytoon Parvardeh as an appetizer or as part of a Kashmiri meal.
• You can also use black olives instead of green olives for a different flavor profile.

Serving advice

Serve Kashmiri Zeytoon Parvardeh as a side dish or appetizer alongside traditional Kashmiri dishes like Rogan Josh or Kashmiri Pulao. It pairs well with naan bread or rice.

Presentation advice

Arrange the stuffed olives on a decorative platter and garnish with additional fresh coriander leaves. The vibrant green color of the olives will make the dish visually appealing.