Pickles and preserves
Zeytoon parvardeh, from Iran’s Gilan region, is a quick appetizer made by combining green olives with crushed walnuts, pomegranate molasses, and mint. This no-cook dish comes together in minutes.
Rinse the pitted green olives several times, then drain.
Crush the walnuts with a mortar and pestle or the flat side of a knife, leaving some coarse pieces.
Mix the olives with the crushed walnuts, pomegranate molasses, fresh mint, and olive oil. Serve right away.
Rinse the olives several times before using to remove excess salt. Allergen: contains tree nuts (walnuts).
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