Olives marinated with walnuts and pomegranates (Zeytoon parvandeh) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlicky beans with dill and egg (Bagalee ghatogh); Gilaki herb stew (Torsh-e tareh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on November 22, 2018

    Delicious flavors but I had a very thick batch of pomegranate molasses, and it wanted to form a dough with the walnuts. Next time, I will dissolve the the molasses in the olive oil and be careful adding the walnuts. Even better, only make this recipe with a thinnish pomegranate molasses.

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