Zeytoon Parvardeh (Persian Olive Pomegranate Dip)
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.
Recipe Summary test
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.