It’s all about olives…and pomegranate

Paul Prudhomme once said: “You don’t need a silver fork to eat good food.”

The nature of the saying might be a little irrelevant to this post, but I just love it so much I had to share it one way or another!

Besides, who says that we always have to stay within the lines of logic and rules? Especially when it comes to food!

One of the greatest pinnacles of Persian culture is its food and one of the most cherished dishes involves a few different starches (including rice and potatoes) and the outcome couldn’t be more appealing!

And if you are raising an eyebrow to that, you’d probably be flabbergasted by my next mention:

Zeitoon Parvardeh! (Great pronunciation btw!)

There is no point in denying the ancient and ongoing romance between Persians and pomegranate! And I can assure you that the fondness goes beyond its glorious appearance. Therefore, whether it’s peeled or squeezed, we make sure to use it in our daily diet.

So it’s not a huge surprise that our ancestors have managed to make a side dish/appetizer with it as well.

Zeitoon (olive) Parvardeh (and I won’t even try to translate Parvardeh, because I don’t know where to start!) is a combination of green olives, fresh pomegranate seeds (seasoned with pomegranate molasses) and crushed walnuts (fresh or dried). You can definitely add fresh mints to this tasty dish and make it more exotic. (Personally, I like to garnish it with sesame seeds as well. Sesame really makes everything extra exciting!)

You know that little plate of olives they offer you in Spain, or that delicious herb olive oil dip that Italians fancy and non-Italians crave for?

Well, good for you! It clearly shows that you are in fact a foodie and you are in the right place to learn about new dishes and appetizers.

Add Zeitoon Parvardeh to your 2018 “must” try list. You won’t regret it.

Why not try it at home? You can find a great and easy recipe right here.

Noosh-e-Jan!

 

 

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