Zeytoon Parvardeh (Persian Walnut & Pomegranate Olive Spread)

If you’re staring at a bowl of leftover olives from your holiday charcuterie board and wondering what to do with them, you need to try this dish. That’s exactly how this recipe came together in my kitchen, taking something simple and transforming it into something deeply flavorful, nostalgic, and special.

Zeytoon Parvardeh is a traditional Persian olive dish from the lush, green northern region of Iran, along the Caspian Sea. My mom grew up eating this regularly, where olives are plentiful and meals are meant to be shared slowly, surrounded by family. In that part of Iran, food is bold, tangy, and rich in flavour, walnuts for depth, garlic for bite, and pomegranate molasses for that sweet-sour balance that defines so many beloved Persian dishes.

This dish is more than just an appetizer to me, it’s a connection to my culture and to my mother’s childhood. Every bite carries the taste of tradition, of gatherings where food was placed in the center of the table and everyone helped themselves. It’s meant to be eaten with warm bread, alongside cheese and herbs, or as part of a mezze spread that encourages lingering conversations and second helpings.

Simple to prepare yet layered in flavour, Zeytoon Parvardeh is proof that some of the most memorable dishes come from humble ingredients and generations of love. Give my recipe a try, I hope it finds a place on your table the way it always has on mine.

INGREDIENTS:

• 2 cups of green olives, pitted and halved

• (I also added a few smaller whole olives)

• 1 cup of walnuts, finely ground

• 5 cloves of garlic, pressed

• 1 cup of pomegranate molasses (I love this stuff so I always sneak in more)

• 4 teaspoons of extra virgin olive oil

• a handful of fresh pomegranate seeds (optional)

STEPS:

1. Press the garlic into a medium-sized bowl.

2. Add the olive oil and mix well with the garlic.

3. Place the walnuts in a food processor or grinder and pulse until finely ground.

4. Add the ground walnuts and pomegranate molasses to the bowl. Mix until a thick paste forms.

5. Gently fold in the olives, making sure they are evenly coated with the walnut mixture.

6. Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld.

7. Serve chilled and enjoy! Bon appétit! (I like to top it with fresh pomegranate seeds for an extra layer of texture and flavour, as well as a beautiful pop of colour.)