Zeytoon Parvardeh: A Tasty Persian Appetizer


  • 250g Pitted olives
  • 100g chopped walnut
  • 50g Pomegranate sour sauce
  • 1 tablespoons Olive oil
  • 1 teaspoon Dry mint powder


If olives are salty wash them. Put them in a bowl. Add chopped walnut to olives and mix them well. Add pomegranate sauce, olive oil and dried mint. Now,mix the ingredients. Pour the ingredients into a jar. Keep it in fridge. The best time for eating it is one week after preparing.