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.
- 1 cup walnuts
- 4 cups pitted green olives, sliced
- 1 small onion, peeled and finely chopped
- 1 cup pomegranate arils (variation -- dried cranberries)
- 2 tablespoons adjust to taste red wine vinegar or 2 tablespoons apple cider
- 2 tablespoons pomegranate paste (narsharab, available in Middle Eastern markets-adjust to taste)
- 3 tablespoons olive oil (adjust to taste)
- Smash the walnuts with the back of a large knife (chef’s knife works great), then chop coarsely (smashing should get their oils going).
- In a mixing bowl, combine the olives, onion, walnuts, pomegranate arils.
- Add the vinegar, pomegranate paste, and olive oil.
- Toss to combine.
- Pack into a jar and store in the refrigerator.
- Good with wedges of lavash flatbread, or scooped onto crackers or as is.
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.