Entree: Iran – Caspian / Gilan – زیتون پرورده ➤ Zeytoon Parvardeh (Gilan-style marinated olives tossed with pomegranate, walnuts, garlic, and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 12 oz (340 g) pitted green olives
- 3/4 cup (80 g) walnuts, coarsely chopped
- 3 tbsp (45 ml) pomegranate molasses
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 cloves (approx. 10 g) garlic, minced
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (15 g) fresh Persian chives or green onions, thinly sliced
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (2.5 g) sea salt, adjust to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 1 tsp (5 ml) honey or sugar (optional, to balance acidity)

Instructions

1. In a large bowl, combine the pitted olives, chopped walnuts, minced garlic, parsley, cilantro, and chives.
2. Whisk together the pomegranate molasses, olive oil, lemon juice, salt, pepper, crushed red pepper flakes, and honey if using; pour over the olive-herb mixture.
3. Toss thoroughly to coat all ingredients; taste and adjust salt, sweetness, or acidity to balance.
4. Transfer to a covered container and refrigerate at least 4 hours, preferably overnight, to allow flavors to develop.
5. Bring to room temperature before serving. Serve with flatbread, fresh vegetables, or as a flavorful centerpiece with rice or warm bread.