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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 195 Calories

Ingredients

• 2 tablespoons lemon juice
• ⅓ cup olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• ¼ cup chopped fresh mint
• ⅓ cup ground almonds
• ¼ cup chopped fresh tarragon
• 1 teaspoon balsamic vinegar
• ½ teaspoon ground thyme
• ¼ cup pomegranate molasses
• 2 (6 ounce) jars unseasoned green olives, coarsely chopped
• ⅓ cup ground walnuts

Recipe Instructions

Step 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.

Step 2

Chill for at least 3 hours before serving.