Zeytoon Parvardeh

Prepare the olives

For Zeytoon Parvardeh, use firm green olives. Soak them in cold water for about one hour to reduce excess brine or bitterness. Drain in a colander and spread on a clean towel until completely dry, since any moisture can cause mold. If the olives are not pitted, remove the pits with a knife or pitter.

Make the pomegranate-walnut paste

Grate or mash garlic into a smooth paste. Stir in the pomegranate paste (Robe Anar) until well combined. A natural, thick paste without added sweeteners is best. Grind the walnuts in a food processor until coarsely ground—small pieces should remain for texture. Mix the walnuts into the pomegranate-garlic blend until a thick, uniform paste forms.

Finely chop and add herbs

Chop the herbs very finely and fold them into the paste. The key herb is Chochagh; in some regions, wild mint known as Khalevash is also added. If these are not available, a mix of mint and cilantro works as a substitute. Dried herbs should be briefly soaked in lukewarm water and drained before use.

What are Chochagh and Khalevash? Both are wild herbs from northern Iran with minty, citrusy notes that give this dip its distinctive fresh aroma.

Add Golpar sparingly

Sprinkle in Golpar (Angelica powder) and mix thoroughly. This spice enhances the aroma but should be used with care, as too much can turn the flavor bitter.

What is Golpar? Golpar (Heracleum persicum) is a fragrant seed spice with a warm, slightly peppery flavor, often used in northern Iranian cooking.

Blend with olive oil and adjust consistency

Drizzle in olive oil until the paste looks glossy and smooth. The oil helps bind the mixture and extend its shelf life. If the pomegranate paste is very thick, add a splash of pomegranate juice or verjuice (Ab-Ghureh)—just enough to loosen the texture slightly without making it watery. Add gradually and taste as you go for balance.

Toss in the olives and optional pomegranate seeds

Add the fully dried olives and gently fold them into the paste until evenly coated. Mixing by hand ensures a thorough, even coating. A handful of fresh pomegranate seeds may be added for color and freshness.

Transfer to a jar and let rest

Spoon the mixture into a clean, dry glass jar and cover. Refrigerate for at least 12 hours to allow the flavors to meld. With proper storage and enough oil covering, it will stay fresh for up to one week. Always use a dry, clean spoon to serve.

Serve Zeytoon Parvardeh

This dish is served as a side or mezze—commonly with kebabs, fish, stuffed chicken, or northern Iranian dishes like Baghala Ghatogh. It also pairs well as an appetizer with bread and cheese.

In the northern provinces of Iran, Zeytoon Parvardeh is a table staple, adding color and aroma to the spread. Discover more specialties from northern Iran here.

Looking for more inspiration? On our recipe page you’ll find a wide selection of Persian dishes. The filter function makes it easy to find the right recipe for any occasion. For a deeper dive into Persian cooking, explore the Chef of Persia Academy.