Zeytoon Parvardeh is an addictive vegan and gluten-free marinated olives recipe from Iran. this vegan Persian dish can be served as a side dish or enjoyed as a healthy snack.

Though we used to eat olives occasionally earlier also, it became a regular part of our life only after moving to Dubai. Now, we love olives and I keep on looking for new olive recipe ideas.

Today I am sharing a marinated olives recipe- Zeytoon Parvardeh, which is one of my favorite ways of enjoying olives.

I loved the combination of walnuts and pomegranate molasses after trying the vegan Fesenjoon recipe last year. So, when I came across this easy olive recipe which uses the same combination, I couldn’t ignore it and it didn’t disappoint me this time either.

What is Zeytoon Parvardeh?

Zeytoon Parvardeh is a Persian recipe of marinated olives. This dish has its roots in northern Iran near the Caspian sea. It’s made by mixing green olives with chopped or ground walnuts, pomegranate molasses, olive oil, garlic, and mint leaves. The result is addictive Zeytoon Parvardeh.

If you like olives then you have to try this recipe.

How long do Persian marinated olives last?

Put them in an airtight container and keep in the fridge. They will be fine for at least 2-3 weeks.

How to serve Zeytoon Parvardeh?

You can serve them as a side dish with any rice dish, stews, and grills. They are perfect to be served on a cheeseboard.

Personally, I don’t need anything else with these olives and eat them as a healthy snack.

Do they need to be made in advance?

Traditionally, these Marinated olives are made around 5-7 days in advance of serving. However, they are good to be eaten after 2 hours in the fridge.

More vegan Persian recipes:

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How to make Persian Marinated Olives– Zeytoon Parvardeh?

Marianted olives- Zeytoon Parvardeh Zeytoon Parvardeh is an addictive vegan and gluten-free marinated olives recipe from Iran. this vegan Persian dish can be served as a side dish or a snack. 5 from 9 votes Print Pin Prep Time: 10 minutes Making time: 5 minutes Total Time: 15 minutes Servings: 6 people Calories: 445 kcal Author: Vandana Chauhan Ingredients 2 cups fresh green olives

1.5 cups walnuts finely chopped

7 cloves garlic minced

1 cup fresh mint leaves roughly chopped

2/3 cup pomegranate molasses

4 tbsp olive oil

Salt as per taste Instructions In a large bowl add olives, mint leaves, and chopped walnuts.

In another bowl, prepare the dressing by mixing pomegranate molasses, olive oil, and salt.

Pour the dressing on olives, and toss well.

Put in the fridge for at least 2-3 hours and enjoy. Nutrition Calories: 445 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 35 g | Saturated Fat: 4 g | Sodium: 713 mg | Potassium: 215 mg | Fiber: 4 g | Sugar: 18 g | Vitamin A: 495 IU | Vitamin C: 4 mg | Calcium: 79 mg | Iron: 2 mg Tried this recipe? Tag me on instagram #greenbowl2soul



