Among the many time-honored traditions to ring in Nowruz is a 13-day celebration known as Haft-Sin or 7 Sin (also known as Haft-Seen and Sofreh Haft-Sin). There are seven distinct elements of this celebration, all of which symbolize hope, renewal and prosperity for the coming year: Sabzeh (wheat, barley or lentil sprouts), Somagh (sumac spice), Serke (vinegar), Seer (garlic), Samanu (sweet pudding made from wheat germ), Sib (apple) and Senjed (dried oleaster fruit).

Zeytoon Parvardeh is a dish often served on Nowruz. It is best served as a side dish or an appetizer, ideally prepared the night before so the flavors have time to meld. That also means its one less dish you have to prepare right before the meal.

ZEYTOON PARVARDEH

Prep: 15 mins
Chilling time: 2 hrs
Servings: 10

Hailing from northern Iran, Zeytoon Parvardeh is a marinated olive dish featuring green olives, walnuts, garlic, herbs and pomegranate molasses. According to Shadi Hasanzadenemati, the “acidity of pomegranate molasses mixed with mint and infused into olives makes a great combo that is completed by the use of walnuts which bring creaminess and a subtle balance of flavor to the recipe.”

Ingredients 

1 1/2 cup walnuts
4 cloves garlic
1 cup fresh mint
2/3 cup pomegranate molasses
1 tsp salt
4 tbsp extra virgin olive oil
2 cups green olives, pitted

Instructions 

1. Place the walnuts in a food processor and blend until finely chopped.
2. Add in the garlic, mint and pomegranate molasses followed by salt and olive oil. Blend until a paste forms.
3. Transfer to a bowl. Add in the olives and stir to combine. Make sure all the olives are well coated with the walnut mixture.
4. Cover and refrigerate for at least two hours.

Nutrition Facts
Calories: 267 kcal | Carbohydrates: 19g | Protein: 3g | Fat: 21g | Saturated Fat: 2g | Sodium: 661mg | Potassium: 129mg | Fiber: 2g | Sugar: 11g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg