ZEYTOON PARVARDEH (PERSIAN OLIVE POMEGRANATE DIP)

Zeytoon Parvardeh (Persian Olive Pomegranate Dip) image

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.

Provided by Soheila

Categories Appetizers and Snacks Vegetable Olives

Time 3h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 (6 ounce) jars unseasoned green olives, coarsely chopped
⅓ cup olive oil
⅓ cup ground walnuts
⅓ 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

Steps:

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.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 3.3 g, Fat 20.2 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 1040.8 mg, Sugar 0.7 g