Zeytoon Parvardeh (Persian Olive Pomegranate Dip)

Description

This is an amazing Persian appetizer that can be served as a side dish to a main course or as a dip with pita bread. The origin of this recipe is from North of Iran where there are plenty of olive gardens. Can be stored in the fridge up to a week.

Ingredients

• 2 (6 ounce) jars unseasoned green olives, coarsely chopped
• ⅓ cup olive oil
• ⅓ cup ground walnuts
• ⅓ cup ground almonds
• ¼ cup pomegranate molasses
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh tarragon
• 2 tablespoons lemon juice
• 2 cloves garlic, chopped
• 1 teaspoon balsamic vinegar
• ½ teaspoon ground thyme
• salt and ground black pepper to taste

Prep Time: 20 mins

Total Time: 3 hrs 20 mins

Servings: 8