AZERI OLIVE-WALNUT-POMEGRANATE MEDLEY (Zeytun Perverde)

Total Time
15mins
Prep 15 mins
Cook 0 mins

A delectable Persian appetizer made of green olives, walnuts, and pomegranate arils. If pomegranate is not available where you are, or if it is out of season, do not fear, a great substitution is dried cranberries. You can play with the amount of ingredients and adjust them to your liking. Try this medley with wedges of lavash flatbread, or scooped onto crackers or as is. From AZ Cookbook.

Ingredients Nutrition

Directions

  1. Smash the walnuts with the back of a large knife (chef’s knife works great), then chop coarsely (smashing should get their oils going).
  2. In a mixing bowl, combine the olives, onion, walnuts, pomegranate arils.
  3. Add the vinegar, pomegranate paste, and olive oil.
  4. Toss to combine.
  5. Pack into a jar and store in the refrigerator.
  6. Good with wedges of lavash flatbread, or scooped onto crackers or as is.
Most Helpful

4 5

This recipe translates well and was unexpectedly delicious! I did use some Peruvian olives in place of the green (don't ask). This would be a lovely addition to a relish tray. Made for MFO, November 2013.