Name: Zeitun Parvardeh
Cuisine: Iran
Ingredients: 2 tbsp pomegranate molasses; 75 g/2¾ oz/½ cup walnut kernels; 1 tsp lemon juice; 2 garlic cloves, minced; 1 tbsp.fresh pomegranate arils (seeds; optional); 500 g/1 lb 2 oz. scant 3 cups pitted green olives; 1 tbsp extra-virgin olive oil mixed with a little sunflower oil; 2 tsp.dried pennyroyal*

Preparation info

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Parvardeh is a funny old word: it literally means ‘captive’, so technically this is ‘captive olive salad’, which is just silly. But it is also used to apply to ‘things on farms’ in general. Which is still silly, as these are really rather sophisticated olives. The flavour combo looks very odd on paper. Just trust and go for it.

Ingredients

For a Big Bowlful

75 g/2¾ oz/½ cup walnut kernels
1

Asia
Iran
Gluten-free
Vegan
Raw

Method

Put the walnuts in a bowl and cover them with cold water and the lemon juice. Leave to soak for 2–3 hours before draining thoroughly, allowing to dry and grinding. You are probably curious about the soaking thing: the process removes the innate bitterness of the nuts (would that people could be thus treated) and renders them super-creamy. Iranians are walnut perfectionists, you see.

Mix

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Zeitun Parvardeh

Persian Olive Salad

Ingredients

For a Big Bowlful

Method

Part of