June 25, 2022


Do Iranians eat olives?

They’re a tasty twist on the usual marinated olives. They are tangy because of pomegranate molasses, nutty thanks to walnuts, and absolutely addictive. They are originally from the northern part of Iran, particularly Guilan province, and are usually made with Choochagh, a local herb that’s only found in northern Iran.

What is Zeitoon?

Zeytoon Parvardeh is a tasty Iranian dip used as a side dish or appetizer in Persian cuisine. This pleasant combination of olives, pomegranates, and aromatic herbs, comes from northern Iran specially Gilan. This side dish is really quick and easy to prepare.

Do Persians eat olives?

They’re a tasty twist on the usual marinated olives. They are tangy because of pomegranate molasses, nutty thanks to walnuts, and absolutely addictive. They are originally from the northern part of Iran, particularly Guilan province, and are usually made with Choochagh, a local herb that’s only found in northern Iran.



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