Green Olive, Walnut and Pomegranate Dip

This chunky dip is a specialty in the Gilan province of Northern Iran. Chef Serge Madikians makes his version with pomegranate in two forms: seeds and molasses.

  • Total Time:
  • Servings: Makes 2 1/4 cups

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  • 1/2 cup walnuts
  • 2 cups pitted briny green olives, finely chopped
  • 1/2 cup pomegranate seeds
  • 3 tablespoons pomegranate molasses
  • 3 tablespoons finely chopped tarragon
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt
  • Pepper

How to make this recipe

  1. Preheat the oven to 375°. Spread the walnuts in a pie plate and bake until toasted, 10 minutes. Let cool, then finely chop. In a bowl, mix the walnuts with the remaining ingredients and season with salt and pepper.

Make Ahead

The dip can be refrigerated for 2 days. Serve at room temperature.

Serve With

Pita chips and crudités.

Contributed By Photo © Con Poulos Published November 2014

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