Persian-style marinated olives (Zeytoon Parvardeh) | Quick and easy vegan recipe

Persian-style marinated olives (Zeytoon Parvardeh) | Quick and easy vegan recipe

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Persian-style marinated olives (Zeytoon Parvardeh) | Quick and easy vegan recipe

If you share my obsession with olives, this recipe is perfect for you! Here they are marinated with walnuts, pomegranate molasses, garlic and herbs – an amazing combination that is full of flavor! These olives can be eaten with pre-dinner drinks, as part of a buffet-style meal, or with cheese and bread or crackers. Once you start, you won’t be able to stop eating them! …. And they are simply delicious 😋

INGREDIENTS (for 4 people) 📋

200 grams of green olives
40 grams shelled walnuts
2 tablespoons of mint
2 cloves of garlic
Salt 🧂 (if needed)
200 ml pomegranate juice
25 grams sugar
1 tablespoon lemon juice

PROCEDURE 🍴
Place the pomegranate juice with the sugar and lemon in a small saucepan. Stir and place on the stove over medium heat until it has reduced to one-third of its initial volume. Allow the molasses to cool.

While the molasses is on the stove, coarsely chop the walnuts, squeeze the garlic (or chop it finely) and finely chop the mint (or crumble in case you use the dried leaves).
Place walnuts, garlic and mint in a bowl with the olives and mix well.
Add the molasses and mix again.
Let stand in the refrigerator for ideally 24 hours or overnight.

If you make this recipe, let me know what you think! 📢😊

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Hello there everyone and welcome back to green Gourmet with another recipe today’s recipe is a Persian style marinated olives this Persian marinated Olives recipe is with walnuts with pom grenade juice and it definitely calls for green olives so it’s not an option here you’ve got to use the green olives

So the first thing we are going to do is we are going to prepare the pom grenade molasses which is basically nothing more than pom grenade juice sugar and some lemon juice just a little note here on the pomeg grenade juice depending on the uh pom grenade juice that you’re using

It might become slightly more sour or slightly more sweet uh so bear that in mind in terms of the sugar I think that the amount of sugar I’m using here is adequate for any type of pomeg grenade juice but do bear this in mind so maybe taste it while the Molasses is cooking

So that you try and figure figure out if that’s the sort of level of sourness or bitterness that you want or if it’s uh not sweet enough for you you really need to use green olives for this recipe preferably pitted olives because it allows for the marinade to seep into the

Olives and it makes them much tastier to eat you’re are going to chop up the walnuts the walnuts are going to be great in this recipe because they give uh the recipe a perfect crunch and also texture and it becomes an absolutely delicious dish after chopping up the

Walnuts you add them to uh the bowl with the pitted olives and you add the garlic I’m using a couple of um a couple of slices of garlic here but uh uh you can actually use more if you prefer I think that with this amount of olives and with

The amount of pom grenade molasses and all the other ingredients a couple is more than enough but if you really like garlic just go for it and then you have to either top up or crush your mint I am crushing it because this is dried mint

Which comes from my dad’s garden and I just love using my dad’s garden herbs but if you have fresh mint just chop it up very very fine this is how your molasses is supposed to look like just make it a reduce and make it become nice

And sort of sticky before you add it to the olives mix the olives up very well and then you add your molasses to it so all of it because it it when once it has reduced in volume it’s the right amount to cover the olives and to create this sort of sticky

Texture and it’s absolutely Tangy and a slightly sweet taste from the pom grenade molasses which mixed with the extra Crunch and nutty flavor from the walnuts actually creates an incredible tasty recipe a fantastic flavor I think that they are really addictive once you start eating them

You’ll never going to stop the salt the olives tend to be salty themselves I added a little bit of salt to mine because my pom granade juice was really sweet and I sort of wanted to balance that but before you add any salt to this recipe just taste one Olive because they

Might already be extremely salty so this recipe is very easy to make the only real struggle for this recipe is that you have to let it sit in the fridge for at least 24 hours so that all the flavors mingle and develop it pairs well with appetizers it’s a

Side dish it’s a snack it’s delicious and I think it’s albach if you don’t try it you’re missing out I hope you like this recipe and let me know what you think about it and if I did leave you longing for more subscribe to my channel green Gourmet and thank you

Very much see you very soon on green Gourmet for another recipe another adventure and a new video bye for now