Zeytoon Parvardeh Recipe

Toast and prep walnuts

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, 3–4 minutes until fragrant and slightly darker. Transfer to a plate to cool, then roughly chop and set aside.

Prep olives

If olives are whole and not pitted, pit them now. Rinse the olives briefly under cold water if they are excessively salty, then drain well and pat dry with paper towel. Place the olives in a medium mixing bowl.

Make the dressing

In a small bowl, whisk together pomegranate molasses, lemon juice, Ziba's homemade garlic sauce, and extra-virgin olive oil until smooth and slightly emulsified. Taste and adjust: add up to 1 tsp more pomegranate molasses for sweetness or another 1/2 tbs lemon juice for brightness.

Combine olives with dressing

Pour the dressing over the prepared olives. Add the toasted chopped walnuts, chopped parsley, dried oregano (or mint), cracked black pepper, and sea salt. Toss gently with a spoon or by hand until olives are evenly coated and walnuts are distributed.

Marinate

Cover the bowl and refrigerate at least 1 hour, preferably 4–8 hours or overnight, to allow flavors to meld. Stir once or twice during marination to redistribute the dressing.

Finish and serve

Remove from refrigerator 15–20 minutes before serving to take the chill off. Transfer olives to a serving bowl and spoon any remaining dressing over them. Scatter fresh pomegranate arils on top for color and a pop of sweetness. Drizzle a little extra-virgin olive oil if desired and garnish with a few more chopped walnuts and parsley. Serve with crusty bread or crackers.