Side & appetiser
Zeytoon Parvardeh
زیتون پرورده
Also called: Marinated Olives
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 12 h
- Makes
- 4 servings (Estimated)
- Kind
- Side & appetiser
- Where it is eaten
- Provincial
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- olives 300 g
- walnuts tree nut 150 g
- pomegranate molasses 100 mL
- garlic 25 g
- aromatic herbs 50 g
- spices 3 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak salted olives for a few hours and rest the mixture for half a day
Method
If the olives are very salty, soak them in water for a few hours and drain.
Grind or very finely chop the walnuts with the garlic and aromatic herbs.
Combine the pomegranate molasses, spices, and a little salt with the walnut mixture.
Coat the olives thoroughly in the mixture.
Refrigerate for at least half a day, preferably a full day, to develop the flavor.
Cook's notes
Use a sour pomegranate molasses with no added sugar; the mixture tastes better after a day.
Background
Zeytoon Parvardeh is among the best-known accompaniments of Gilan and the Rudbar area, and its identity is tied to the olives and walnuts grown there.
Nutrition
| Energy | 190 kcal |
|---|---|
| Protein | 3 g |
| Fat | 16 g |
| Carbohydrate | 8 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0685 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/gilan-province