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Zeytoon parvardeh
Olives with walnuts and pomegranate
Zeytoon parvardeh (زیتون پرورده): Rudbar olives marinated in walnuts and pomegranate
Rudbar, in the olive valleys of southern Gilan, is famous for zeytoon parvardeh, 'nurtured olives': plump green olives tossed in a thick paste of ground walnuts, sour pomegranate molasses, garlic, fresh mint and golpar, then left to mellow for a day or two. Gilanis serve them as a starter or a side with rice and fish, and every visitor to the north brings jars home. The common mistake is using pitted olives in brine straight from the jar without rinsing, which makes the dressing salty and harsh. Chef's tip: rinse the olives and leave them to soak in fresh water for 30 minutes first; they drink up the marinade much better.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 14 oz green olives, pitteddrained weight
- 3 ½ oz walnutsfinely ground
- 4 tbsp sour pomegranate molasses
- 2 cloves garliccrushed
- ½ oz fresh mintfinely chopped, or 1 tsp dried
- 3 tbsp olive oil
- 3 tbsp pomegranate seeds (optional)
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Method
0/4 doneStep 1: Rinse the 14 oz green olives, pitted and soak them in fresh cold water for 30 minutes if you have time, then drain and pat dry.
5 minStep 2: In a bowl mix the 3 ½ oz walnuts, 4 tbsp sour pomegranate molasses, 2 cloves garlic, ½ oz fresh mint, 1 tsp ground golpar (Persian hogweed) and 3 tbsp olive oil to a thick, dark paste. It should taste sharp and nutty; loosen with a spoon of water if it is too stiff to coat.
5 minStep 3: Fold in the olives until every one is coated. Stir in the 3 tbsp pomegranate seeds.
2 minStep 4: Cover and chill for at least 1 hour, better overnight. They keep a week in a jar in the fridge; bring to room temperature before serving.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 3 g
- Carbs
- 8 g
- Fat
- 19 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zeytoon parvardeh take?
- About 20 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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