Zeytoon Parvardeh (persian Olive Pomegranate Dip)

Categories / Lamb / Bel Gioioso / Rib-Eye Steak

Ingredients

• 2 (6 ounce) jars unseasoned green olives, coarsely chopped
• 1/3 cup olive oil
• 1/3 cup ground walnuts
• 1/3 cup ground almonds
• 1/4 cup pomegranate molasses
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh tarragon
• 2 tablespoons lemon juice
• 2 cloves garlic, chopped
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon ground thyme
• salt and ground black pepper to taste

Directions

1. Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.
2. Chill for at least 3 hours before serving.

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