Persian Sour Olive Salad (زیتون پرورده)

This tangy olive salad from Iran's Gilan province combines green olives with a mouthwatering elixir of pomegranate, walnuts and garlic.

This tantalising salad from northern Iran combines green olives, garlic, walnuts and pomegranate to make an exciting light lunch or starter for a feast. Known as ‘zeytoun parvadeh’, the dish comes from Rudbar in Iran’s Gilan province which has an ideal climate for producing olives. The standout flavour in this salad is sourness which is imparted by pomegranate molasses and a dash of lemon. It’s best made in a pestle and mortar to texture the ingredients just right, particularly the walnuts and garlic, but a food processor makes very easy work of them too. Serve it with plenty of bread and a fresh pomegranate to spray over the salad as you eat it. It’s always a hit. Let’s go!

INGREDIENTS (serves 2x)

• 50g walnuts

• 1x clove garlic, peeled

• 1 tsp dried mint

• 150g good quality green olives - pitted (ideally marinated, ‘deli-style’ olives)

• 1 tablespoon pomegranate molasses

• 1 tablespoon extra virgin olive oil

• small handful of fresh parsley

• 1-2 tsps lemon juice, or to taste

• 1/4 tsp black pepper

• salt to taste

• handful of pomegranate seeds - optional

WALKTHROUGH

1. First, let’s toast the walnuts. Place a small frying pan onto medium heat and add the 50g of walnuts. Allow the walnuts to slowly heat and toast until fragrant, allowing them to smoke slightly. Tip them into a pestle and mortar or food processor.

   

2. Add a clove of garlic and pound/process the mixture to form a light rubble.

   

3. Add 1 tsp of dried mint and mix to combine.

   

4. Into a mixing bowl, add the 150g pitted green olives. Add the pounded walnuts, roughly chopped parsley, 1 tablespoon pomegranate molasses and 1 tablespoon of olive oil to the olives and toss until they’re well-coated. Add 1-2 tsps of lemon juice, 1/4 tsp black pepper and taste - adjust the sourness/seasoning according to your preference, though this dish should be quite sour. You may need to add salt depending on the olives you use.

   

   

5. Serve the salad in a bowl or on a serving plate with a scattering of pomegranate seeds. Enjoy it with bread or other dips and salads as part of a shared feast. It can be stored in the fridge for up to 5 days, gaining in flavour.