Raise your marinated olive game to higher heights with this classic mezze dish from the Northern Province of Iran. Packed with flavour, these Iranian style olives balance flavours in a really unique and sophisticated way.
The sweet tanginess of pomegranate molasses is combined with the texture and creaminess of walnuts, the punchy heat of garlic and elevated with the freshness of mint. These olives are everything that Persian cooking is – layered, unctuous and beautiful.
Zeytoon Parvardeh – Persian Marinated Olives
Course: Canapé, SideCuisine: Middle EasternDifficulty: Easy5
servings10
minutesThe sweet tanginess of pomegranate molasses is combined with the texture and creaminess of walnuts, the punchy heat of garlic and elevated with the freshness of mint.
Ingredients
1 cup good quality olives. Green olives are typically used but I like a mix
3/4 cup walnuts, roughly chopped
4 tbsp pomegranate molasses
1 tbsp extra virgin olive oil
1 clove garlic, minced
1 cup fresh mint leaves, finely chopped
Directions
- Combine all the ingredients together well and leave to marinate for at least a coule of hours. A few days is preferable. Store in an airtight jar or container.
