Recipe: Zeytoon parvardeh

Put these Persian marinated olives on the table at your next dinner party and watch them disappear.

An extract from Eat Yourself Healthy by Dr Roderick Mulgan and a panel of 8 New Zealand experts.

Words: Shaz Andrew

The tangy and sweet pomegranate, salty olives, creamy walnuts and smoky angelica create a unique blend of flavours and make a great accompaniment to falafels and fattoush or delicious spread alongside hummus on crisp bread. While traditional dishes would typically use pomegranate molasses only, I also add the arils for the aesthetics and nutritional content.

1.5 cups walnuts
large handful mint leaves
5 cloves garlic
2 tablespoons pomegranate
¼ cup olive oil
½ teaspoon angelica root powder
or dried marjoram
2 cups green pitted olives (in brine
½ cup arils
1 teaspoon sumac powder

Blend the walnuts, mint, garlic, molasses, olive oil and angelica powder in a food processor to form a thick sauce.

Slice the olives in half lengthwise and coat with the arils in the sauce, adding extra olive oil for a more even coating.

Top with a sprinkling with sumac. Makes: about 3 cups

The post Recipe: Zeytoon parvardeh appeared first on thisNZlife.

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