Zeitoon parvardeh is naturally packed with a ton of flavors, bringing together sweet, sour, salt, fat, and umami all into one dish!
This tapenade, a traditional marinated olive spread finds its roots in the Caspian Sea region of Iran where you will frequently see it served at homes and restaurants.
Given its origin, you will not be surprised to learn that a locally foraged herb called Chochagh is used to prepare this tapenade. Since Chochagh is hard to come by, for the recipe, I have simply eliminated it and increased the quantity of the other herbs.
Olives are mixed with coarsely ground walnuts, fresh herbs, pomegranate molasses, and Golpar, Persian hogweeds. A sprinkling of pomegranate arils and fresh herbs completes this spread!
Zeitoon Parvardeh
Olive tapenade with pomegranate
Ingredients
- 2 cup green olives, pitted, divided
- 2 tablespoons olive oil
- 1 cup walnuts
- 1/2 cup fresh mint
- 1/2 cup fresh basil
- 6 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon Golpar (Persian hogweed), powder
- 4-6 tablespoons pomegranate molasses
topping
- 2 tablespoons olive oil
- 1/2 cup pomegranate arils
- 1 sprig fresh mint or basil leaf
Instructions
- Combine 1/2 cup of olives and the remaining ingredients in a food processor and process until you have a coarsely textured mixture.
- Remove the mixture and place in a mixing bowl, and fold in the remaining 1 1/2 cup of olives.
- Place the olive mixture in a serving bowl, drizzle with olive oil and decoratively garnish with the pomegranate arils and fresh herbs.
- Serve with your favorite bread or crackers.
Notes
Golpar is a very unique spice that can only obtained at Persian markets or various online sources. You can skip the spice and increase the fresh herbs, although it is the golpar that makes it so unique and differentiates it from other tapenades. Tried this recipe?Let us know how it was!
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