Zeytoon Parvardeh (Persian Olive Pomegranate Dip)

5.0
(2)

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.

1
Prep Time:
20 mins
Additional Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 (6 ounce) jars unseasoned green olives, coarsely chopped

  • cup olive oil

  • cup ground walnuts

  • 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

Directions

  1. Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.

  2. 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.

Nutrition Facts (per serving)

195 Calories
20g Fat
3g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 195
% Daily Value *
Total Fat 20g 26%
Saturated Fat 2g 12%
Sodium 1041mg 45%
Total Carbohydrate 3g 1%
Dietary Fiber 2g 5%
Total Sugars 1g
Protein 3g
Vitamin C 3mg 13%
Calcium 55mg 4%
Iron 1mg 7%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.