The Iranian Vegan’s Must-Try Recipe: Zaytoun Parvardeh, A 500-Year-Old Taste of Persia
Persian cuisine is known for its rich flavors, unique ingredient pairings, and centuries-old recipes. One content creator bringing these traditional dishes into the modern, plant-based world is Mana, widely known as The Iranian Vegan. Through her social media platforms, Mana shares Persian recipes that stay authentic to their roots while remaining 100% vegan. From fragrant stews to delectable appetizers, her creations showcase the beauty of Iranian culinary history in an ethical and sustainable way. Among the many gems of Persian cooking, one dish recently took center stage—Zaytoun Parvardeh.
A Dish That Stands the Test of Time
Once you try Zaytoun Parvardeh, there’s no going back. This 500-year-old recipe is the ultimate transformation of olives, turning them into tangy, nutty, and aromatic delights.
No wonder TasteAtlas, the renowned guide to traditional foods, ranked it first place among the world's top 50 traditional vegan dishes.
With its perfect balance of richness and acidity, Zaytoun Parvardeh showcases Iranian culinary heritage at its finest. Every ingredient—from the earthy walnuts to the sweet yet tart pomegranate molasses—adds depth to this timeless dish.
Traditionally enjoyed in northern Iran’s Gilan province, it has now gained global recognition, proving that Persian cuisine’s legacy transcends borders.
Recipe: Zaytoun Parvardeh—Persian Walnut & Pomegranate Olives
Mana’s version of Zaytoun Parvardeh captures the essence of this legendary dish while making it easy to prepare at home. Give it a try—you’re bound to fall in love.
Ingredients:
380g pitted green olives
140g walnuts
25g mint
3 cloves garlic, minced
4 tbsp olive oil
4 tbsp pomegranate molasses
1 tsp salt
1 tsp ground angelica seed (golpar) (optional)
Pomegranate arils for garnish
Method:
Blend the walnuts in a food processor until very fine and almost a paste.
Blend the mint the same way.
Mix all the ingredients together and massage them well.
Store in a container with a tight-fitting lid and let it marinate for at least 3 days in the fridge before consuming (though it can be eaten sooner).
Garnish with pomegranate arils before serving.
Noosh-e Joon!
Zaytoun Parvardeh isn’t just a dish—it’s a piece of Persian history, a culinary treasure that reflects the artistry of Iranian flavors. Whether enjoyed on its own, as part of a feast, or alongside warm bread and fresh herbs, it’s a taste of Iran’s rich traditions in every bite.
To explore more mouthwatering vegan Persian recipes, follow @theiranianvegan on Instagram—you won’t be disappointed.