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Zeytoon Parvardeh (Persian Olive Pomegranate Dip)

Rated as 5 out of 5 Stars

"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."
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Ingredients

3 h 20 m servings 195 cals
Original recipe yields 8 servings

Directions

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Footnotes

  • 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.

Nutrition Facts


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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Reviews

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I added 2/3 cups of ground walnuts instead of 1/3 walnut + 1/3 almonds. I also used sour pomegranate paste and skipped the lemon juice; and I thought 1/3 cup olive oil might be too much so I use...