Zeytoon Parvardeh (Persian Olive Pomegranate Dip)

Zeytoon Parvardeh (Persian Olive Pomegranate Dip)

Ingredients

  • 2 (6 ounce) jars unseasoned green olives, coarsely chopped
  • 1/3 cup olive oil
  • 1/3 cup ground walnuts
  • 1/3 cup ground almonds
  • 1/4 cup pomegranate molasses
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh tarragon
  • 2 tablespoons lemon juice
  • 2 cloves garlic, chopped
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon ground thyme
  • salt and ground black pepper to taste


Directions

  1. Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.
  2. Chill for at least 3 hours before serving.

05/15/2018
Zeytoon Parvardeh (Persian Olive Pomegranate Dip), recipe PT15M PT1H 5 455 calories

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