Zeytoon Parvardeh originated in northern Iran, near the Caspian Sea. It’s a simple dish that features olives marinated in olive oil and pomegranate molasses. Traditionally, it uses a special herb called Chuchagh, but this herb is only found in the northern areas of Iran so fresh mint is a common substitute. This dish is is the perfect combination of nutty, sweet, sour, and refreshing. Olives make the perfect vegetarian meal because they’re filling and can be enjoyed on its own or with a side of rice or bread.


  • 2 cups Green Olives
  • 1 1/2 cup Walnuts, finely chopped
  • 7 cloves Garlic, minced
  • 1 cup Fresh Mint, chopped
  • 2/3 cup Pomegranate Molasses
  • 4 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Salt


  1. Add olives, chopped walnuts, garlic, and mint into a large bowl. Stir to mix together.
  2. Pour in the pomegranate molasses and olive oil. Mix well to combine.
  3. Season with salt.
  4. Cover and refrigerate for at least 2 hours.
  5. Serve cold as a side dish with lavash or crackers or enjoy as is.

*Original recipe from Unicorns in the Kitchen.

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