Zeytoon Parvardeh (Green Olive, Walnut, and Pomegranate Dip)

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Pomegranate arils add sweet, tart flavors and a touch of red to this dip. Buttery Castelvetrano olives are pulsed and mixed with chopped walnuts and garlic, followed by refreshing dried mint and olive oil, for a mildly sharp, slightly tangy flavor. If available, add golpar, or Persian hogweed, for a subtle, pleasingly bitter note.  

Frequently Asked Questions

  • What is golpar?

    Golpar (Heracleum persicum) refers to the seeds from a flowering spice plant first cultivated in the mountainous regions of Iran. Also known as Persian hogweed, today it grows throughout Norway and Finland, where it was first introduced in the 19th century. Golpar is used to season Persian recipes featuring cucumbers, vegetables, and lentils, as well as bean dishes. 

  • What do you serve with zeytoon parvardeh?

    Zeytoon parvardeh is often served as part of a mezze-style platter alongside crackers, bread, and other small bites and dips.

Notes from the Food & Wine Test Kitchen

Golpar is available online at foodsofnations.com and sadaf.com.

Make ahead

The dip, minus the pomegranate arils, can be made up to one day in advance and stored in an airtight container in the refrigerator. Add pomegranate arils when ready to serve.



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