Zeytoon Parvardeh is an addictive vegan and gluten-free marinated olives recipe from Iran. This vegan Persian dish can be served as a side dish or enjoyed as a healthy snack.
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Though we used to eat olives occasionally earlier also, it became a regular part of our life only after moving to Dubai. Now, we love olives and I keep on looking for new olive recipe ideas.
Today I am sharing a marinated olives recipe- Zeytoon Parvardeh, which is one of my favorite ways of enjoying olives.
I loved the combination of walnuts and pomegranate molasses after trying the vegan Fesenjoon recipe last year. So, when I came across this easy olive recipe that uses the same combination, I couldn't ignore it and it didn’t disappoint me this time either.
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What is Zeytoon Parvardeh?
Zeytoon Parvardeh is a Persian recipe of marinated olives. This dish has its roots in northern Iran near the Caspian sea. It’s made by mixing green olives with chopped or ground walnuts, pomegranate molasses, olive oil, garlic, and mint leaves. The result is addictive Zeytoon Parvardeh.
If you like olives then you have to try this recipe.
How long do Persian marinated olives last?
Put them in an airtight container and keep in the fridge. They will be fine for at least 2-3 weeks.
How to serve?
You can serve them as a side dish with any rice dish, stews, and grills. They are perfect to be served on a cheeseboard.
Personally, I don’t need anything else with these olives and eat them as a healthy snack.
Do they need to be made in advance
Traditionally, these Marinated olives are made around 5-7 days in advance of serving. However, they are good to be eaten after 2 hours in the fridge.
More vegan Persian recipes
More easy vegan side dishes
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Recipe
Marianted olives- Zeytoon Parvardeh
Ingredients
- 2 cups fresh green olives
- 1.5 cups walnuts finely chopped
- 7 cloves garlic minced
- 1 cup fresh mint leaves roughly chopped
- ⅔ cup pomegranate molasses
- 4 tbsp olive oil
- Salt as per taste
Instructions
- In a large bowl add olives, mint leaves, and chopped walnuts.
- In another bowl, prepare the dressing by mixing pomegranate molasses, olive oil, and salt.
- Pour the dressing on olives, and toss well.
- Put in the fridge for at least 2-3 hours and enjoy.
I come from northern Iran where this recipe originated, my grandma actually used a very local herb called Choochagh (its' scientific name is Eryngium planum!) along with parsley, but any other aromatic herb such as basil or mint can also work. Chopped sun-dried tomatoes can also give it a great texture! I guess if Pomegranate molasse is not available, tamarind paste is also a good alternative!
Hi Sara. Thank you so much for sharing this with me. I love learning about different countries, their food, and culture and that's why I started this blog to. I will definitely try out the great tips you have shared.
I have been trying to find olives like we had in Dubai, when we visited a year ago. They were served as appetizer in the hotel bar. They were large green , pitted, and in oil. O you have any idea what kind they were?
Hi Lois. I am not sure what exactly you tried as a lot of marinated olive varieties are eaten in Dubai. But from the description which you have shared, I am guessing that they were either Moroccan or Jordanian marinated olives. Hope that helps.
We love marinated olives in our house and this is a lovely recipe. I have not seen pomegranate molasses around. Is there any alternate to it or could I use regular molasses?
Thanks, Sandhya. I am sorry since pomegranate is an important ingredient in this recipe and has a very unique taste, I couldn't find anything that could replace it in this recipe. I have checked it's available online in almost every country. Maybe that will help.
Very interesting combination of olivers, walnuts and molasses. So simple and flavorful recipe. Looks so delicious.
Thanks Narmadha
I have heard of marinated olives and that they are addictive. They certainly look delicious. I will try substitutes for molasses will it taste same??
Thanks a lot Archana. Unfortunately, I never tried it without pomegranate molasses so can't comment. I was reading somewhere that you can make pomegranate molasses at home by cooking real pomegranate juice over a slow flame until it thickens but that will be time-consuming. I checked pomegranate molasses is easily available online in almost every country. Hope that helps.
This recipe sounds interesting... Never heard about this but definitely it's a healthy snacking idea...
Thanks, Amrita.
It's an interesting snack recipe. The addition of garlic and walnut looks so inviting. I can feel the tanginess right here. It must be delicious.
Thanks Malini.
Oh wow that’s such an addictive snack with olives. Crunchy walnuts, garlic and mint stuffed olives looks really delicious. Beautiful recipe!!
Thanks Jolly 🙂
That is such an addictive snack with olives. I can imagine how delicious this must taste with the salty olives, sweet-tangy molasses and crunchy walnuts. Awesome recipe.
Thanks Pavani.
Love how simple yet flavour-packed this recipe is with minimal ingredients. Pomegranate molasses sounds interesting in this recipe. Thanks for sharing such a unique recipe Vandana.
Thanks, Geetha.
I can snack on a whole bowl of olives. This walnut, garlic and mint stuffed olives look just too tempting. Perfect nibbles to go with some wine.
Thanks, Mayuri.
Awesome... I have never heard about these marinated olives before. The ingredients used for this also sounds super yummy. These are perfect accompaniment with drinks.
Thanks Lata