Zeytoon Parvardeh is a Persian Marinated Olive dish made with green olives, walnuts, pomegranate molasses, garlic, and fresh herbs. It’s rich, tangy, and a little nutty—full of the kind of flavor that makes you go back for another bite. This recipe comes from northern Iran, especially the Gilan region, where sweet, sour, and savory flavors are all part of everyday cooking.
Sounds fancy and something complicated, but it’s actually super easy to throw together. And once you make it, don’t be surprised if you find yourself making it again just to keep a jar in the fridge.
Jump to:
Zeytoon Parvardeh is perfect as a quick appetizer, side dish, or even a fun way to dress up a simple snack board. Plus, it pairs really well with rice dishes, grilled meats, or just some Barbari bread.
Origins and Cultural Background
Zeytoon Parvardeh comes from Gilan, a green and coastal region in northern Iran by the Caspian Sea. The area is known for its olive trees, fresh herbs, and love for rich flavors like pomegranate and garlic.
You'll often see this Iranian marinated olive dish at family gatherings and shared meals—it's a big part of the food culture there. Simple, homemade, and full of local ingredients, it’s the kind of dish that brings people together.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Green Olives - Preferably pitted and firm, providing a briny base.
- Walnuts - Finely chopped or ground walnuts add a creamy texture and nutty flavor. Lightly toast them before using them to intensify the flavor.
- Pomegranate molasses - It is a thick syrup made with pomegranate juice, and I often use it in Middle Eastern recipes. It has an intense sweet-and-sour flavor and adds a sweet and tangy depth to green olives. You can buy it from most Turkish / Middle Eastern shops or online from Amazon.
- Garlic - It is a great flavoring for marinating the green olives. You can turn it into a paste with a mortar and pestle or grate it with a Microplane.
- Herbs - Typically, the regional chuchagh herb is used, but if it is unavailable, you can use a mix of mint, coriander, and parsley to replicate its flavor.
How to Make Zeytoon Parvardeh - Persian Marinated Olive
In a food processor, combine the walnuts, garlic, and fresh herbs. Pulse until a coarse paste forms.
Incorporate the pomegranate molasses and olive oil into the paste. Blend until smooth.
In a large bowl, mix the paste with pitted green olives and 2 tablespoons of pomegranate arils. Ensure all olives are thoroughly coated.
Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
Garnish with pomegranate arils and/or chopped walnuts just before serving.
Recipe Tips From the Chef
- Taste your olives before you start. If they’re too salty, give them a quick rinse; if not salty enough, add a pinch of salt.
- Don't skip the marination time, as this dish really needs time to sit. Don’t rush it.
- Garlic is great, but too much can overpower everything. Start small, then adjust if needed.
- Walnuts can go rancid quickly. Make sure they’re fresh for the best flavor. I lightly toast them to bring out their natural oils and deepen the taste.
- Use a glass jar for storage. It helps keep the flavor more intact than plastic, and it looks nice too if you're serving straight from the fridge.
Serving Suggestions
Zeytoon Parvardeh is super flexible when it comes to serving. You can spoon it into a small bowl as part of a mezze spread, add it to salads, or serve it as a side with rice dishes like Hasweh - Lebanese Ground Beef and Rice or Zereshk Polo.
It works well as a no-fuss appetizer before a bigger meal or something to nibble on while chatting over tea or drinks. If you're putting together a snack board, it makes a great contrast to creamy cheeses, crackers, nuts, and dried fruit.
Storage and Shelf Life
This dish stores really well, which is one of the best parts. Once it’s made, just pop it into a sealed container and keep it in the fridge. It stays fresh for about 7 to 10 days, and some say it even gets better after a day or two as the flavors have more time to mix.
If you want it to last longer, make sure to use clean utensils every time you scoop some out and keep it tightly sealed. It’s not ideal for freezing since the texture of the olives and walnuts can get a little weird once thawed.
Recipe FAQs
Yes, but keep in mind the flavor will be a bit different. Green olives have a firmer texture and a sharper taste that works better with the sweet-sour combo.
Yes! Just chop everything really finely and mix by hand.
Look for one with just pomegranate juice and maybe a little sugar. Some store-bought versions are too sweet or too thick—taste before adding.
Absolutely—it’s even better when made a day ahead, and it saves you time on the day of.
Related Recipes
For more delicious traditional Persian recipes to serve with Zeytoon Parvardeh - Persian Marinated Olive, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Zeytoon Parvardeh - Persian Marinated Olive dish as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Zeytoon Parvardeh - Persian Marinated Olive
Equipment
Ingredients
- 250 g pitted green olives
- ⅓ cup crushed walnuts
- 3 cloves garlic
- 1½ tablespoon flat parsley leaves (chopped)
- 1 tablespoon fresh mint leaves (chopped)
- 1 tablespoon fresh coriander leaves (chopped)
- 3 tablespoon olive oil
- 2 tablespoon pomegranate molasses
- 2 tablespoon pomegranate arils
- pinch of salt
- ½ tablespoon pomegranate arils (to garnish)
Instructions
- In a food processor, combine the walnuts, garlic, and fresh herbs. Pulse until a coarse paste forms.
- Incorporate the pomegranate molasses and olive oil into the paste. Blend until smooth.
- In a large bowl, mix the paste with pitted green olives and 2 tablespoons of pomegranate arils. Ensure all olives are thoroughly coated.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
- Garnish with pomegranate arils and/or chopped walnuts just before serving.
Notes
- Taste your olives before you start. If they’re too salty, give them a quick rinse, if not salty enough, add a pinch of salt.
- Don't skip the marination time, as this dish really needs time to sit. Don’t rush it.
- Garlic is great, but too much can overpower everything. Start small, then adjust if needed.
- Walnuts can go rancid quickly. Make sure they’re fresh for the best flavor. I lightly toast them to bring out their natural oils and deepen the taste.
- Use a glass jar for storage. It helps keep the flavor more intact than plastic, and it looks nice too if you're serving straight from the fridge.
Leave a Reply