Zeytoon Parvardeh is a side dish that tastes especially good when served with fatty and meaty dishes. This amazing combination, in my opinion, proves the creativity of the citizens....
There are a lot of olive trees in the city, and the residents use olive to make creative goods. The city is known as the “olive city” for this reason.
People first soak freshly collected olives in salty water to remove the bitterness before making Zeytoon Parvardeh. They combine it with a mixture of walnuts, pomegranate paste, and fragrant local vegetables once the bitterness is removed. The finished product has a fantastic flavor.
Namak-yar or Namak-kar is the name of the dish in which I use a round stone to grind the ingredients for Zeytoon Parvardeh. It has been used in our village since the dawn of time, and it’s truly amazing to use. This technique for grinding creates an extract from the ingredients, which gives the food its flavor..
Ingredients for for every kilogram of Olives:
250 gr Walnuts
50 gr Eryngium Planum Leaves
50 gr Mint
3 Cloves of garlic
2 Tablespoons of Pomegranate Molasses
1 Tablespoon of Wild Plum Paste
1 Tablespoon of Heracleum Persicum Powder
1 Glass of Sour Pomegranate Juice
Salt as needed..
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