Persian Walnut-Pomegranate Olives (Zeytoon Parvardeh)

Method

1. 1

   Toast the walnuts in a dry skillet over medium heat, stirring often, for 4–5 minutes, until fragrant and lightly golden at the edges. Transfer to a plate and let cool completely.

2. 2

   Chop the cooled walnuts finely, or pulse them in a food processor until they resemble coarse crumbs with a few larger pieces; do not turn them into a paste.

3. 3

   In a medium bowl, combine the walnuts, garlic, mint, cilantro, golpar (if using), and black pepper. Stir in the pomegranate molasses, olive oil, and lemon juice until you have a thick, glossy marinade.

4. 4

   If the olives are large, lightly crush each one with the flat side of a knife or the bottom of a small pan so the marinade can penetrate. Add the olives to the bowl and toss well.

5. 5

   Taste and add the salt only if needed, since brined olives can be quite salty; add a little more lemon juice if the marinade tastes too sweet. Cover and refrigerate for at least 2 hours, or overnight, stirring once or twice.

6. 6

   Let the olives sit at room temperature for 20 minutes before serving. Spoon into a shallow bowl with the walnut marinade clinging to the olives, and serve.