Zeytoon Parvardeh: A Dip Featuring Green Olives, Walnuts, and Pomegranate

Delight in the Festive Flavors of Zeytoon Parvardeh

Welcome to a culinary adventure that brings a taste of joy and celebration right to your dining table! Today, we are preparing a traditional Iranian dip called Zeytoon Parvardeh, a delightful mix of flavors that is perfect for gatherings and festive occasions.

Ingredients

• 4 cups pitted Castelvetrano olives, rinsed
• 1 cup toasted walnuts
• 3 medium cloves of garlic, crushed
• 3 tablespoons olive oil
• 2 tablespoons dried mint
• 2 teaspoons pomegranate molasses, plus extra for enhancing flavor
• 1/8 teaspoon kosher salt
• 1 teaspoon golpar (optional)
• 2 cups pomegranate arils
• Flatbreads and crispy potato chips, for serving

Cooking Instructions

Start by placing the olives, walnuts, and crushed garlic into a food processor. Pulse the ingredients together until they form a coarse mixture; this should take about 6 to 7 pulses. Next, transfer the combination into a medium-sized bowl.

In this bowl, mix in the olive oil, dried mint, pomegranate molasses, and kosher salt. If you want to add a unique flavor twist, sprinkle in the golpar. Once everything is well combined, cover the bowl and refrigerate the mixture for at least 8 hours or up to 24 hours for the best flavor integration.

Just before serving, gently fold in the vibrant pomegranate arils into the olive mixture. This will not only boost the flavor profile but also add a pop of color to your dish.

Serve your Zeytoon Parvardeh alongside flatbread and sturdy, ridged potato chips, creating an inviting spread perfect for sharing.

A Touch of Tradition

Zeytoon Parvardeh beautifully embodies the spirit of Yalda night, a cherished celebration of the winter solstice in Iran and other Central Asian nations. It’s a moment for storytelling, poetry, tea, and delicious bites like this enticing dip. The rich blend of buttery Castelvetrano olives, crunch from walnuts, and a hint of garlic create a mildly tangy flavor, while the dried mint adds a refreshing element. If you’re lucky enough to find golpar, it will introduce a pleasant bitterness that beautifully complements the other tastes.

Exploring the Flavor of Golpar

Golpar, also known as Heracleum persicum or Persian hogweed, is the seeds from a flowering spice plant originally found in Iran's mountainous regions. Nowadays, it flourishes not only in Iran but also in Norway and Finland. Known for its aromatic properties, golpar enhances Persian dishes, bringing depth to recipes that feature cucumbers, lentils, and beans.

Serving Suggestions

Zeytoon Parvardeh shines best when included in a mezze-style platter, paired with an assortment of crackers, bread, and other delightful small bites. Its versatility makes it an excellent choice for any occasion!

Make-Ahead Tips

To streamline your preparation, you can create the dip (excluding the pomegranate arils) up to a day ahead and keep it in an airtight container in the fridge. Add the pomegranate arils just prior to serving for maximum freshness and flavor.

Let your taste buds embark on this delightful journey of flavor with Zeytoon Parvardeh, celebrating tradition, community, and the joy of sharing!