PERSIAN PICO - "ZEYTOON PARVARDEH"

by Chef Scotty in


Originally posted on Facebook 3.30.15

This beautiful Oklahoma spring morning has me in the kitchen knocking out one of my favorite "dips" for a client, and thought you all should get in on this...Would also make a great Easter treat for guests this weekend. Enjoy and Happy Monday!

WALNUT-POMEGRANATE-GREEN OLIVE DIP (Persian Pico)

1 pound pitted briny green olives
1 cup lightly toasted walnuts
1 cup fresh pomegranate seeds
1/4 cup Pomegranate Molasses(syrup) *
3 tablespoons finely chopped mint
1 tablespoon fresh lime juice
1 tablespoon olive-oil
pinch of ITK's "Cook’s Line" Seasoning (or Salt&Pepper to taste) 

1. Chop the green olive and toasted walnuts into small chunks. Add to a mixing bowl.

2. Add pomegranate molasses, lime juice, olive oil, and fresh mint. Fold into olives and walnuts.

3. Add pomegranate seeds, fold in, taste and adjust flavor with Cook’s Line if needed. 

4. Serve with toasted pita bread points, or baguette, and dig in. Another option is to have a soft Chèvre cheese, or cream cheese "shmeered" on the toasted bread and topped off with the dip. A fantastic appetizer!! 

*POMEGRANATE MOLASSES:
4 cups Pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

in a large saucepan, heat all the ingredients to a high simmer until sugar is dissolved. Lower the temp, and slowly simmer for about an hour, or until the mixture is reduced down to a syrup (about 1-1 1/2 cups). Pour into a jar, and let cool. Refrigerate until needed.