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.
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
- Herb-roasted sweet potatoes
- Maple roasted carrots
- Moroccan carrot salad
- Idli podi
- Sweet mango chutney
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.
Marianted olives- Zeytoon Parvardeh
- 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.