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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