Caspian Olive Tapenade

Name: Caspian Olive Tapenade (Zeytoun parvardeh)
Prep time: 15 min
Total time: 15 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 1 cup fresh mint or 1 tablespoon dried mint; 1 cup chopped fresh cilantro; 5 cloves garlic, peeled; 1 cup fresh mint or 1 tablespoon dried mint; 1 cup walnuts, toasted; ½ jalapeño pepper, seeded and diced (optional); 1 teaspoon ground cumin (optional); ½ teaspoon salt; ¼ teaspoon freshly ground pepper; 1 tablespoon angelica powder (golpar); 1 tablespoon angelica powder (golpar); 1 tablespoon chopped fresh oregano or ⅛ teaspoon dried oregano; 1 tablespoon chopped fresh oregano or ⅛ teaspoon dried oregano; 1 tablespoon walnuts, toasted and chopped; 1 pound green pitted olives; ½ cup pitted green olives; ¼ cup pomegranate arils; 1 teaspoon grape molasses or honey; 1 teaspoon grape molasses or honey; ½ cup fresh pomegranate juice; ¼ cup olive oil; 3 sprigs cilantro

Zeytoun parvardeh

Preparation info

Servings:
4

Difficulty
Easy
Ready in
15 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

1 cup walnuts, toasted
5 cloves garlic, peeled
1 cup

Asia
Iran
Starter
Gluten-free
Vegan

Method

Place all the ingredients in a food processor and pulse until you have a chunky paste. Transfer to a mixing bowl, toss well and adjust seasoning to taste. Cover and refrigerate for 15 minutes and up to 3 days.