Zeytun Parvarde

Ingredients:

• 1 cup walnuts
• 1 cup fresh mint leaves, finely chopped
• 2/3 cup fresh cilantro leaves, finely chopped
• 4 cloves garlic, crushed
• 0.5 cups olive oil
• 0.5 tbsp. pomegranate molasses
• Table salt
• 2 cups pitted green olives*
• Pomegranate seeds, for garnish (optional)

Preparation:

1. Grind walnuts in a food processor until finely ground (If you don't have a food processor, you can grind the walnuts using a mortar and pestle.).
2. Transfer to a medium bowl, add the mint, cilantro, and garlic, and toss to combine. Add the olive oil, pomegranate molasses, and 1/4 teaspoon of salt and toss to form a paste. Add the olives and toss well.
3. Transfer to a lidded container and refrigerate for at least 4 hours and up to 48 hours. The longer the olives marinate, the better the flavor. Taste and add more salt if desired.
4. Transfer to a serving bowl, sprinkle with pomegranate seeds, if using, and serve.
   
   Note *
   
   Any green olives will do, even those from a glass jar, but not those from a tin can.