Adaptogenic Zeytoon Parvardeh

March 28, 2021 • GF, Persian, Plant-based, Side
Adaptogenic Zeytoon Parvardeh

This is my favourite Persian appetiser. Marinated olives with walnuts, fresh herbs and pomegranate. It’s originally from the Gilan Province, in the North of Iran, which is known for its vegetarian dishes.

In my version, I’ve soaked the walnuts to help the body digest and absorb the nutrients such as omega-3, copper and manganese.

Walnuts are also amazing for the mood, they are full of brain-friendly fats. To increase that mind-boosting aspect, I’ve added some CBD to help control anxiety and sleeping disorder. So it’s all about finding comfort and relaxing.

Be careful, you won’t able to stop yourself eating after just a bite. It tastes incredibly good and it’s addictive!


  • 200g pitted green olives 
  • 1/2 cup soaked walnuts 
  • 30g mix of fresh herbs leaves
    (coriander, parsley &  mint)
  • 2 tbsp pomegranate molasses 
  • 4 tbsp pomegranate juice 
  • 1/2 tsp cumin powder
  • salt & pepper
  • 1/2 tsp golpar (Persian spice, optional) 
  • 1 pipette CBD (optional) 
  • pomegranate arils (optional)


Place the soaked walnuts into a food processor and pulse for a few seconds to crumble them. Add the washed fresh herbs, pulse again. Now add the rest of the ingredients except the olives, until you get a paste (you don’t want it to be too creamy, you still want to see some of the crumbled walnuts).

In a bowl combine the green olives with the paste.

To serve, garnish with fresh herbs and pomegranate arils if the season.
Keep the rest refrigerated for up to 3 days.