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Tart pomegranate seeds, rich olives, and refreshing dried mint come together in this Persian dip.
Zeytoon Parvardeh (Green Olive, Walnut, and Pomegranate Dip)
Course: AppetizersCuisine: PersianDifficulty: EasyServings
5
servingsPrep time
10
minutesCooking time
8
hoursCalories
485
kcalIngredients
4 cups pitted Castelvetrano olives, drained
1 cup walnuts, toasted
3 medium garlic cloves, smashed
3 tablespoons olive oil
2 tablespoons dried mint
2 teaspoons pomegranate molasses, plus more to taste
1/8 teaspoon kosher salt
1 teaspoon golpar (optional)
2 cups pomegranate arils
Flatbread and potato chips, for serving
Directions
- Combine olives, walnuts, and garlic in a food processor; pulse until mixture is coarsely chopped, 6 to 7 pulses. Transfer mixture to a medium bowl, and stir in olive oil, mint, pomegranate molasses, salt, and golpar (if using). Refrigerate in an airtight container at least 8 hours or up to 24 hours. Gently stir pomegranate arils into olive mixture before serving. Serve with flatbread and sturdy, ridged potato chips.
Notes
- The dip, minus the pomegranate arils, can be made up to one day in advance and stored in an airtight container in the refrigerator. Add pomegranate arils when you are ready to serve.
