Name: Caspian Olives with Pomegranate & Angelica
Prep time: 15 min
Total time: 15 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 5 cloves garlic, peeled; ¼ teaspoon freshly ground pepper; ½ teaspoon salt; 1 tablespoon angelica powder*; 1 tablespoon chopped fresh oregano or ⅛ teaspoon dried oregano; 1 cup chopped fresh cilantro; 1 cup fresh mint or 1 tablespoon dried mint; 1 cup fresh pomegranate juice or 4 tablespoons pomegranate paste diluted in 1 cup water*; 1 teaspoon honey (optional, if pomegranate is too sour); ½ cup olive oil; 1 teaspoon ground cumin (optional); ½ jalapeno pepper, seeded and diced, or ½ teaspoon red pepper flakes; 3 sprigs cilantro, or mint; ½ cup pitted green olives; 1 tablespoon walnuts, toasted; ¼ cup pomegranate seeds; 1 pound green pitted olives; 1 cup walnuts, toasted

Preparation info

Servings:
4

Difficulty
Easy
Ready in
15 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Separated from the Iranian plateau by the great green wall of the Alborz Mountains, the Caspian Sea is a huge inland salt lake, convenient, during the Silk Road era, for transporting to the west spices from India and silk from China. The high mountains, the sea, and the frequent rainfall make this region rich in many kinds of agriculture: Its paddies produce most of Iran’s rice; its high valleys are quilted with wheat fields and pastures; and among the mountains are walnut and chestnut grov