Zeytoon Parvardeh
Refrigerated green olives with walnuts, sour pomegranate molasses and mint.
Preparation: 20 min · Cooking: 2 hr 1 min · Total: 2 hr 41 min · 2 servings
Ingredients
- 150 g Drained ready-to-eat pitted green olives
- 50 g Ready-to-eat walnuts
- 50 ml Sour pomegranate molasses
- 1 tsp Garlic paste
- 0.5 tsp Dried mint
- 1 tsp Olive oil
- Salt, to taste
Instructions
Check ready-to-eat ingredients
Use commercially ready-to-eat pitted olives and walnuts. Drain olives and weigh 150 g after draining; weigh 50 g walnuts. Follow any earlier label use-by limits. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Use commercially ready-to-eat pitted olives and walnuts. Drain olives and weigh 150 g after draining; weigh 50 g walnuts. Follow any earlier label use-by limits.
Prepare olives and grind nuts
Rinse olives only if needed to reduce saltiness and pat dry. Grind walnuts in a clean processor from 1 minute until finely chopped, not an oily paste.
Rinse olives only if needed to reduce saltiness and pat dry. Grind walnuts in a clean processor from 1 minute until finely chopped, not an oily paste.
Prepare olives and grind nuts: 60 seconds
Measure the dressing
Mix 50 ml sour pomegranate molasses, 1 tsp garlic paste (5 ml), 0.5 tsp dried mint and 1 tsp olive oil. Do not substitute sweet grenadine or an unmeasured garlic clove.
Mix 50 ml sour pomegranate molasses, 1 tsp garlic paste (5 ml), 0.5 tsp dried mint and 1 tsp olive oil. Do not substitute sweet grenadine or an unmeasured garlic clove.
Coat evenly
Fold olives and walnuts into the dressing until evenly coated. The gram and millilitre quantities are not a single by-weight 3:1:1 ratio.
Fold olives and walnuts into the dressing until evenly coated. The gram and millilitre quantities are not a single by-weight 3:1:1 ratio.
Marinate in the refrigerator
Cover and refrigerate at 4°C or colder for at least 2 hours. Never use this garlic-and-oil mixture as an ambient preservation method.
Cover and refrigerate at 4°C or colder for at least 2 hours. Never use this garlic-and-oil mixture as an ambient preservation method.
Marinate in the refrigerator: 7200 seconds
Taste before salting
Taste a cleanly removed olive after chilling. Add listed salt only if needed; the olives may already be salty enough.
Taste a cleanly removed olive after chilling. Add listed salt only if needed; the olives may already be salty enough.
Serve a chilled portion
Use clean utensils to portion the chilled olives. Keep the remainder refrigerated; do not add unlisted herbs or sweeteners.
Use clean utensils to portion the chilled olives. Keep the remainder refrigerated; do not add unlisted herbs or sweeteners.
Keep storage short
Use within 2 days refrigerated at 4°C or colder, never beyond earlier label limits. Refrigeration is essential; an oil coating is not a preservation seal.
Use within 2 days refrigerated at 4°C or colder, never beyond earlier label limits. Refrigeration is essential; an oil coating is not a preservation seal.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Refrigerate covered at 4°C or colder and use within 2 days, never beyond earlier ingredient use-by limits. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Serve chilled with clean utensils; do not warm to extend storage.
About this recipe
Refrigerated green olives with walnuts, sour pomegranate molasses and mint.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.