Zeytoon Parvardeh (Persian Olive Pomegranate Dip)
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Ingredients3 h 20 m servings 195 cals
Original recipe yields 8 servings
- 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.
- Cook's Notes:
- Use dried herbs instead of fresh if preferred.
- The mixture may not need salt if the olives are salty. You can modify the taste as you desire by adding more lemon juice or pomegranate seeds.
Per Serving: 195 calories; 20.2 g fat; 3.3 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 1041 mg sodium. Full nutrition
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