Coco in the Kitchen

Treats for the whole family!

Persian Olive Caviar (Zeytoon Parvardeh)

Persian Olive Caviar (Zeytoon Parvardeh)

| appetizer, fresh, garlic, healthy, herbs, Mint, persian, raw

Every now and then, a big craving for Persian Olive Caviar hits me. That’s usually when something reminds me of my childhood in Iran and suddenly, my heart feels heavy. I was seven when we left and am grateful to call the States my home, but I still miss Iran. This delightful starter is called Zeytoon Parvardeh in Farsi, which means prepared olives. It’s simply a combination of green olives, garlic, walnuts, mint, pomegranate syrup and the very distinct flavor or angelica seeds. That’s right, it’s not the caviar you’re thinking of. I love all kinds of caviar, I think people usually make caviar with other ingredients like this one due to usual Caviar price but forget that fish eggs are still a gourmet delicacy with immense quality.
Olive Caviar
As the season marked by the bounty of harvest, Fall is a beautiful time of year there. The mountains are speckled with trees sporting reds, oranges and yellows and the breeze carries a crisp chill. That is the best time for a stop at a tea house where a warm cup of slow-brewed black tea is a comfort to a weary traveler. These small roadside stops are a dreamy memory for me now, with visions of pretty courtyards centered around ornamental pools and wooden beds under the shade of old trees.
persian tea culture

A Bit of History

We are now on the cusp of Mehregan, the ancient Persian celebration of Autumn. Dating back to the pre-Islamic Zoroastrian days of Persepolis-ruled Persia, this festival was one of only two occasions when the King granted an audience. Armenians were also present.. It has been noted that one year, the Armenian Governor presented the Persian King with a gift of 20,000 horses.
ancient persia

A small landlocked country with threatening borders, Armenia has always felt a close alliance to its Persian neighbor. While my childhood days of the mighty lion with sword in hand are long gone, political and religious differences are set aside and the friendship between Persians and Armenians continues to grow strong. As such, I am thrilled to have been invited to participate in the First International Mehregan Cyber-Feast featuring Persian food bloggers from around the world. I will be making Persian Olive Caviar. Be warned – this is addictive stuff.

Olive Caviar
golpar

Obey Your Cravings

This particular olive caviar it hails from the north-eastern tip of Iran close to where my grandmother was born. This spread is made of crave-worthy things that include green olives, walnuts, mint, pomegranate molasses, garlic.

The distinct flavor comes from a spice not so well known in the West. The label usually reads “Angelica,” but it’s Persian name is “golpar,” which means “rose petal.” It is native to mountainous regions of Iran. It has a very unique taste, maybe a bit peppery with something almost floral. You really have to taste it for yourself. Persian Basket has it for a good price and ships worldwide.

The seeds are ground to a powder and used for seasoning. One of the best ways to enjoy goflpar is sprinkled with salt over steamed lima beans, which brings back a wonderful memory.

I remember a big family gathering at my aunt’s villa in the country town of Karaj. The long, rectangular ranch house sat in the middle of a large field with all sorts of fruit trees and vegetables. Someone came out of the kitchen with a big bowl of steamed lima beans picked earlier from the garden. Dad and I sat there together, enjoying them.

Olive Caviar
Unlike most mouth-watering Persian dishes that require time and patience to make, Olive Caviar is a snap to make. Lucky you. This rich spread is lovely on crackers with a slice of mild cheese. Roasted or grilled chicken is delightful with a heaping spoonful served with a side of vegetables. It also pairs beautifully with creamy avocados in a crisp green salad.
Olive Caviar


Persian Olive Caviar (Zeytoon Parvardeh)
Makes 1 cup

Ingredients
1 cup best quality green olives
3Tb pomegranate molasses
1/2 cup walnuts

1/2 tsp golpar
3 cloves garlic
1 bunch Persian mint
freshly cracked black pepper
Instructions
Toss everything into the food processor and blitz to a coarse consistency.
If the olives are too salty, soak them in a big bowl of cold water for 5 minutes beforehand.
Olive Caviar

See what my foodie friends made for this ancient celebration of the Autumn equinox:

Ahu Eats: Badoom Sookhte Torsh | Sour Caramelized Almonds
All Kinds of Yum: Jeweled Carrot Salad
Bottom of the Pot: Broccoli Koo Koo (Frittata)
Cafe Leilee: Northern Iranian Pomegranate Garlic and Chicken Stew
Della Cucina Povera: Ghormeh Sabzi | Persian Lamb & Herb Stew
Fae’s Twist & Tango: Rice Meatballs | Kufteh Berenji
Family Spice: Khoreshteh Kadoo | Butternut Squash Stew
Fig & Quince: Festive Persian Noodle Rice & Roasted Chicken Stuffed with Yummies for Mehregan
Honest and Tasty: Loobia Polo | Beef and Green Bean Rice
Lab Noon: Adas Polo Risotto | Persian Lentils Risotto
Lucid Food: Sambuseh
Marjan Kamali: Persian Ice Cream with Rosewater and SaffronMy Caldron: Anaar-Daneh Mosamma | Pomegranate Stew
My Persian Kitchen: Keshmesh Polow | Persian Raisin RiceNoghlemey: Parsi DalParisa’s Kitchen: Morasa Polow | Jeweled RicePersianSpice: Fall in Love with Autumn
Sabzi: Ash-e-Mast (Yogurt Soup with Meatballs)
The Saffron Tales: Jashn-e Mehrgan – Iranian Autumn Harvest Festival
Simi’s Kitchen: Lita Turshisi | Torshi-e Liteh | Tangy aubergine pickleSpice Spoon: Khoresht-e-bademjaan | Aubergine Stew
Turmeric & Saffron: Ash-a Haft Daneh | Seven Bean SoupThe Unmanly Chef: Baghali Polow ba Mahicheh | Rice with Fave Beans and Lamb
ZoZoBaking: Masghati | Persian Scented Starch Fudge


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fesenjan

Comments

  2. Thanks for teaching us about Mehregan 🙂 Sounds like such a traditional and wonderful festival!
    Beautiful olive caviar as well, that is so so gourmet! A perfect appetiser 🙂

    Cheers
    Choc Chip Uru

  5. More northern Iranian representation! I love zeitoon parvardeh and I'm obsessed with the flavor of golpar. I know what you mean about a heavy heart…I feel that way too, especially today.

  9. I love that this is a relatively simple way to add a little Persian something to a table, without having to make an elaborate dish. Between this and Ahu's Badoom sookhte torsh, I'm inspired to have a cocktail party! =)

  11. I can swear I left you a comment this morning; must have failed the robot test in the midst of it all…hahaha
    Anyway I say it again I love your post: It is so refreshing to read and so pretty to look at. I have made zaytoon parvarde a couple of time but not with this method SO I must this a try. Thanks so much and Happy Mehregan

  12. How wonderful is this Coco joon!!! Like Tannaz said, I love that you made something suited to a cocktail party and 'bites'. Just a question, do you think I can substitute the walnut with any other nut? I'm allergic to walnuts and I would still love to try this. Do you think almonds would work??

  13. Coco joon, lovely and beautiful post. On my trip to Iran I tasted zaytoon parvardeh for the first time. It seems it is now served with almost most types of food. It was new to me and I love, loved it, whereas in general don't really like olives much if at all. Anyway, love your translation of it to 'olive caviar' and thank you for sharing the recipe.

  16. Chippy, it's a very interesting mix of flavours. I crave it sometimes. There is nothing like it. So refreshing and flavourful. Hope you make it. Look for “Angelica.”

  28. Stop by your nearby Middle Eastern grocery store and ask for “Golpar” or look in the spices for “Angelica.” You can also order it online, but it's a bit pricey.

  29. I loved reading your post!!! Wow, what great memories, it must make living in Southern Cal feel bland? Your recipe sounds awesome! Will I be able to find the golpar and pomegranate molasses? We had a tempande in Napa and Michael and I loved it!!! Have a awesome weekend!!! I loved the post!

  31. This is so nice! I just realized I haven't got any golpar and that I never know what was in English! the funny thing is that as a child I used to detest zeytun parvardeh and anything olive. But somehow this takes me back to childhood while I'm drooling watching the pictures!

  33. I also left Iran when I was very young and now all that is left is memories. Lots of memories and stories. I love zeytoon parvardeh. My fathers family hails from Gilan so zeytoon parvardeh was a staple at our table. Your recipe looks delicious Coco joon! Thank you for sharing it and your memories!

  35. AMAZING! I've always wanted to try this. Beautiful pictures. Thank you for sharing this beautiful recipe 🙂

  40. Naz, yes, this is a Gilani specialty. Not sure when I had my first taste of it, but my mom's mom was from Mazandaran. My best guess is that she made it for me at some point. Thanks for reading my post. xo

  41. I hope you try it, David. It's a very interesting and impressive spread/dip to offer at one of your stylish cocktail parties. Let me know if you have trouble finding golpar/angelica. xoxo

  43. Salom Coco jan. I love all things zeytoon so this is one I'll trying. I also appreciate your description of golpar as it is often mistaken for angelica. Merci

  44. Coco jan, This is a fabulous spread/dip recipe. I love the post and that you call it Persian 'olive caviar'. 🙂
    Belated Happy Mehregan! Fae – Fae's Twist & Tango

  45. Thank you! We loved it.
    Looked for the receipe because we know it from our persian restaurant in Germany – and it was exactly what we wanted – but better.

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