Zeytoon Parvardeh Persian Olive Pomegranate Dip Recipes

ZEYTOON PARVARDEH (PERSIAN OLIVE POMEGRANATE DIP)

Zeytoon Parvardeh (Persian Olive Pomegranate Dip) image

This is an amazing Persian appetizer that can be served as a side dish to a main course or as a dip with pita bread. The origin of this recipe is from North of Iran where there are plenty of olive gardens. Can be stored in the fridge up to a week.

Provided by Soheila

Categories Olive Appetizers

Time 3h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 (6 ounce) jars unseasoned green olives, coarsely chopped
⅓ cup olive oil
⅓ cup ground walnuts
⅓ cup ground almonds
¼ cup pomegranate molasses
¼ cup chopped fresh mint
¼ cup chopped fresh tarragon
2 tablespoons lemon juice
2 cloves garlic, chopped
1 teaspoon balsamic vinegar
½ teaspoon ground thyme
salt and ground black pepper to taste

Steps:

Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.
Chill for at least 3 hours before serving.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 3.3 g, Fat 20.2 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 1040.8 mg, Sugar 0.7 g

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