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Zeytoon Parvardeh Recipe - Persian Marinated Olives | I got from my Maman #persianrecipes #persianfood

Zeytoon Parvardeh - Persian Marinated Olives

Course Snack
Cuisine Persian
Keyword olives, Zeytoon Parvardeh
Prep Time 20 minutes
Servings 300 g
Author Hami


  • 270 g green pitted olives (drained weight) (9.5oz)
  • 1/2 pomegranate
  • 8 whole walnuts
  • 4 tbsp pomegranate molasses
  • 5 sprigs fresh coriander/cilantro
  • 5 sprigs fresh mint
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil


  1. Wash the fresh herbs and put them in a small food processor, together with the pomegranate molasses an olive oil. 

  2. Crush the walnuts and add them to the food processor.

  3. Peel the garlic and add it as well.

  4. Deseed half a pomegranate. Set aside 2 tbsp of pomegranate seeds for the garnish. Add the rest to the other ingredients in the food processor.

  5. Process the ingredients into a coarse paste. You could also crush and combine the ingredients by hand in a pestle and mortar. It’s very therapeutic.

  6. Combine the paste with the olives until all of them are coated in the mixture. Sprinkle with the pomegranate seeds you set aside earlier. You can serve the Zeytoon Parvardeh straight away or keep it in the fridge until it’s time to serve.