Zeytoon Parvardeh-Persian Olive, Pomegranate As Well As Walnut Salad

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This is a tasty side dish made amongst light-green olives, pomegranate seeds as well as walnuts combined as well as marinated amongst pomegranate molasses, fresh herbs as well as garlic. زیتون پرورده Zeytoon Parvardeh is a well-liked appetizer from the due north western percentage of Gilan province. The authentic zeytoon parvardeh is prepared amongst aromatic fresh herbs from the region. However, I've learned that I tin give the axe substitute fresh or dried mint instead. I love the combination of  these ingredients meeting hence wonderfully inward i dish amongst all their dissimilar flavors as well as textures, making this a unique as well as quite delectable appetizer. I've been wanting to write almost zeytoon parvardeh for the yesteryear several months, always since I got the recipe from a real honey Rashti friend of mine, Monir khanoum. However, since pomegranates weren't inward flavour at the time, I've waited until right away since pomegranate flavour is inward total bloom!

I had posted my offset Gilani recipe for Mirza Ghasemi a piece agone as well as I am hence glad to write only about other recipe from that beautiful region. Many of my childhood summertime vacations were spent yesteryear the northern Caspian Sea, escaping the southern estrus as well as enjoying the cooler northern conditions amongst its beautiful beaches as well as scenery.

Zeytoon Parvardeh

Ingredients:
 Serves 4-6

1 pound theater light-green olives, pitted
1 cup walnuts, finely chopped
1/2 loving cup pomegranate molasses
5-7 garlic cloves, minced
3-4 tablespoons olive oil
Influenza A virus subtype H5N1 handful of fresh mint, chopped or 1-2 tablespoons, dried
Salt as well as pepper
iii tablespoons pomegranate seeds *optional

Method:

1. In a medium-sized bowl combine olives, minced garlic, pomegranate seeds, as well as walnuts. Add common salt as well as pepper to taste.
2. Pour inward the syrup as well as the olive oil. Add fresh mint as well as mix thoroughly. Refrigerate for a yoke of hours.

Transfer to a serving platter as well as serve it at room temperature or cold.

Enjoy!

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