Zeytoon Parvardeh - Marinated Olives with Walnut and Pomegranate
Green olives steeped with ground walnuts and pomegranate molasses. Best after two days in the fridge.
Why this dish is good for you
Olives and walnuts together provide mono- and polyunsaturated fatty acids. Note that brined olives bring a lot of sodium with them.
Ingredients
- Green olives(drained, pitted)200 g
- Walnuts(finely ground)100 g
- Pomegranate molasses60 g
- Garlic18 g
- Mint(dried)6 g
- Olive oil24 g
Method
- 1
Grind the walnuts finely until they almost form a paste.
- 2
Chop the garlic very finely and crush the mint.
- 3
Mix walnuts, pomegranate molasses, garlic, mint and olive oil into a thick paste.
- 4
Fold in the drained olives until coated all over.
- 5
Cover and let stand in the fridge for at least two days. Only then does the flavour move into the olives.
- 6
Serve at room temperature with flatbread.
🫒 Der Salzgehalt ist kein Zufall
Brined green olives contain around 1,700 milligrams of sodium per hundred grams. One portion of this snack covers a good share of the daily guideline value.
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