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Zeytoon Pervadeh

- Serves 6

​I first had this strangely wonderful salad at a Persian restaurant a few years ago. I still remember making a face as I took my first bite of this sweet, savory and nutty olive and walnut dish. I didn’t like it immediately but it started to grow on me as we progressed into our meal. I came back home, looked up the recipe and made it a few days later. Since then, Zeytoon Pervadeh has been my go-to salad at every single middle-eastern dinner I’ve hosted for our friends. All you need to remember is to give it a few days in the refrigerator to make sure the beautiful flavors in this dish have time to mingle. Other than that, the recipe is a no brainer requiring very few pantry staples - enjoy!

Image by Luisa Brimble
Ingredients for ​Zeytoon Pervadeh

  • ​340g quality bottled pitted whole green olives

  • 20g chopped coriander

  • 15g chopped mint leaves

  • 2 cloves garlic, finely minced

  • 200g walnuts, coarsely ground

  • 1/2 teaspoon ground Angelica

  • 1/2 cup Pomegranate arils

  • 1/3 cup pomegranate molasses

  • 1/2 cup pomegranate juice

Recipes

  1. Drain green olives and place in a large bowl.

  2. Stir in chopped coriander, mint, minced garlic, walnuts, ground angelica, pomegranate arils, pomegranate molasses, and pomegranate juice - stir well.

  3. Transfer marinated olives into a container, cover with a lid and refrigerate for a few days for flavors to mingle, before serving.

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