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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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3 h 20 m servings 195
Original recipe yields 8 servings


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  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; 20.2 3.3 2.8 0 1041 Full nutrition

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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...