Zeytoon Parvardeh (Persian Olive Pomegranate Dip)
Posted: 15 Sep 2021, 06:56
⅓ cup olive oil
⅓ cup ground walnuts
⅓ cup ground almonds
¼ cup pomegranate molasses
¼ cup chopped fresh mint
¼ cup chopped fresh tarragon
2 tablespoons lemon juice
2 cloves garlic, chopped
1 teaspoon balsamic vinegar
½ teaspoon ground thyme
salt and ground black pepper to taste
Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl. Chill for at least 3 hours before serving.