Zeytoon Parvardeh

🛒 Ingredients

• Pitted Green Olives 148 g · 215 kcal
• Walnuts, shelled 50 g · 327 kcal
• Pomegranate Molasses 30 g · 78 kcal
• Garlic cloves 5 g · 7 kcal
• Fresh mint leaves 5 g · 4 kcal
• Dried Golpar (Angelica powder) 2 g · 7 kcal
• Olive oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Rinse the pitted green olives thoroughly to remove excess brine, then pat them dry. Coarsely chop the walnuts, or pulse them briefly in a food processor.
2. In a food processor, combine the prepared olives, walnuts, pomegranate molasses, peeled garlic cloves, fresh mint leaves, dried golpar, and olive oil.
3. Pulse the ingredients until a coarse, chunky paste forms; avoid over-processing to maintain some texture. Taste and adjust the amount of pomegranate molasses or add a pinch of salt if desired.
4. Transfer the Zeytoon Parvardeh to a serving bowl. For best flavor, cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.