Olive, Pomegranate and Walnut Dip (Zeytoon Parvardeh)

Makes 6 to 8 servings

This dish originated in northern Iran near the Caspian Sea, where locals make it with regional herbs. It also works well as a colorful accompaniment on a cheese platter and can be served with thin bread such as lavash, baguette slices or on crackers.

The mixture can be pulsed in a food processor as well.

Ground angelica has a celerylike flavor, and is available in Middle Eastern markets.

MAKE AHEAD: The dip should be refrigerated for 1 week before serving. From Washington cook Yeganeh Rezaian.

Ingredients

6 cloves garlic, minced ½ cup fresh chopped mint 1/3 cup fresh chopped cilantro 1 ½ cups walnut halves, chopped Salt Freshly ground black pepper 2 teaspoons ground angelica (optional; see headnote) 6 tablespoons pomegranate molasses ½ cup extra-virgin olive oil One 16-ounce jar unflavored, pitted green olives, drained (whole or coarsely chopped) ½ cup fresh pomegranate seeds (arils)

Instructions: Combine the garlic, mint, cilantro and walnuts in a mixing bowl. Season lightly with salt, pepper and the angelica, if using. Gradually stir in the pomegranate molasses, then stir in the oil to form a thick paste. Add the olives and pomegranate seeds, stirring gently to incorporate.

Transfer to a jar with a tightfitting lid; seal and refrigerate for 1 week.

Bring to room temperature before serving.

Nutrition | Per serving (based

on 8): 390 calories, 3 g protein, 18 g carbohydrates, 36 g fat, 3 g saturated fat, 0 mg cholesterol, 470 mg sodium, 2 g dietary fiber, 9 g sugar