Peanuts Recipe

Prepare Olives

If olives are not pitted, remove pits and rinse briefly. Place 2 cups of small Persian-style olives in a medium mixing bowl.

In a small bowl, whisk together 3 tablespoons pomegranate molasses, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and slightly glossy.

Pour the marinade over the olives and toss gently until all olives are evenly coated. Let sit at room temperature for 20–30 minutes to allow flavors to meld. Stir once or twice while marinating.

While olives marinate, toast the walnuts and peanuts (if not already toasted): heat a small dry skillet over medium heat, add walnuts and stir for 3–4 minutes until fragrant and lightly browned. Remove immediately to cool. If using raw peanuts, toast them in the same way for 3–4 minutes. Allow to cool, then coarsely chop the walnuts (leave peanuts whole or roughly crushed depending on texture preference).

Add the chopped walnuts, 1 cup toasted peanuts, 1/4 cup finely chopped parsley, 2 tablespoons finely chopped mint and 1 sliced green onion to the marinated olives. Gently fold the mix-ins into the olives so the pomegranate marinade coats the nuts and herbs.

Taste and adjust seasoning: add a pinch of sea salt or a few drops of lemon juice if you want brighter acidity. If you prefer a sweeter note, add up to 1/2 teaspoon more pomegranate molasses.

Transfer to a serving bowl and sprinkle optional pomegranate seeds on top for color and freshness. Let sit for another 5–10 minutes so flavors marry, or refrigerate for up to 24 hours to develop deeper flavor. Bring to room temperature before serving if chilled.

Serve as a mezze/tapas with crusty bread, crackers or as part of a salad board.