Olive, Pomegranate and Walnut Dip (Zeytoon Parvardeh)

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This crockery originated successful bluish Iran adjacent the Caspian Sea, wherever locals marque it with determination herbs. It besides works good arsenic a colorful accompaniment connected a food platter and tin beryllium served with bladed breadstuff specified arsenic lavash, baguette slices oregon connected crackers.

The substance tin beryllium pulsed successful a nutrient processor arsenic well.

To work the accompanying story, see: I’ll miss the bonfire, but my Nowruz volition sensation similar home.

Ground angelica has a celery-like flavor, and is disposable successful Middle Eastern markets.

The dip should beryllium refrigerated for 1 week earlier serving.

From Washington navigator Yeganeh Rezaian.

Ingredients

measuring cup

Servings: 6-8

6 cloves garlic, minced
1/2 cupful caller chopped mint
1/3 cupful caller chopped cilantro
1 1/2 cups walnut halves, chopped
Salt
Freshly crushed achromatic pepper
2 teaspoons crushed angelica (optional; spot headnote)
6 tablespoons pomegranate molasses
1/2 cupful extra-virgin olive oil
One 16-ounce jar unflavored, pitted greenish olives, drained (whole oregon coarsely chopped)
1/2 cupful caller pomegranate seeds

Nutritional Facts

Per serving (based connected 8)

Calories
390
Fat
36 g
Saturated Fat
3 g
Carbohydrates
18 g
Sodium
470 mg
Protein
3 g
Fiber
2 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington navigator Yeganeh Rezaian.

Tested by Yeganeh Rezaian.

Published March 12, 2018

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Updated March 16, 2026

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