Marinated Olives زیتون پرورده

In Northern cities of Iran, having pickled garlic with 7-10 years old and marinated olives in their daily meals is a MUST.

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If you are an olive lover, so perhaps my following post can caught your attention.  I love this salad or pickle which is called ‘ Zytoon Parvardeh’ or marinated olives with walnuts, pomegranate molasses, garlic and spices such as ground angelica. A lovely combination of these ingredients create beautifully a delicious dish with a unique flavour.

Olive is called ‘ Zeytoon’ in Persian and Arabic languages. There are recipes for marinated olives and this is Persian style marinated olives.

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All my favourite things I mean, garlic, pomegranate, olive are in one package 🙂

marinated olives or zeytoon parvarddeh, is a tasty Persian dip/ salad or pickle from Gilan Province near Caspian Sea in North of Iran.

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Like other recipes, there are different versions of this salad/pickle. In some recipes use whole olives in other recipe use minced olives. I personally prefer to use not minced olives.

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Ingredients

  • 500g olives, remove stones
  • 1 cup walnuts, finely chopped
  • 3-4 garlic cloves, grated (You can add more garlic if you wish)
  • 1 cup pomegranate molasses
  • 1 tsp ground angelica (Golpar)
  • 2 tbsp virgin olive oil

How to make it?????

If pitted olives are very salted, it is better to rinse them under cool water. Then in a large bowl add pitted olives (as whole olives or roughly chopped), chopped walnuts, grated garlic, olive oil, pomegranate molasses and ground angelica ( give beautiful taste and fragrance to the salad).

Stir well and ready to serve main course like rice , or fish dishes and bread.

You may store zeytoon parvardeh in a jar with tight lid and keep in the fridge for several months.

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زیتون پرورده

در شهرهای شمالی ایران مثل گیلان و رودبار همراه بودن غذا با سیر ترشی چندین ساله و زیتون پرورده

یک باید هست .

اگر شما طرفدار زیتون هستید زیتون پرورده جزو ترشی هایی هست که حتمن شما از اون لذت خواهید برد.

زیتون پرورده از ترکیب زیتون با گردو – رب انار و ادویه ی گلپر تهیه میشه. طرز تهیه زیتون پرورده متنوع هست در بعضی از دستورها از نعنا خشک یا سبزی محلی استفاده میشه. در یک دستور زیتون هارو چرخ میکنن در دستور بعدی زیتون رو خرد میکنن. ولی من شخصن زیتون خرد شده بیشتر

رو بیشتر ترجیح میدم.

مواد لازم

پانصد گرم زیتون بدون هسته

یک پیمانه گردوی خرد شده

سه چهار حبه سیر رنده شده : اگر دوست داشتید سیر بیشتر هم می تونید بزنید

یک پیمانه رب انار

یکی ق چ پودر گلپر

دو ق غ روغن زیتون

طرز تهیه

 داخل یک‌کاسه زیتون هارا یا به صورت درسته یا خرد شده همراه با گردوهای خرد شده – سیر رنده شدهروغن زیتون – رب انار و پودر گلپر ریخته و با هم خوب مخلوط کنید تا همه ی مواد با هم ترکیب شوند.

زیتون پرورده از همان لحظه تهیه قابل مصرف هست ولی بهتر است چند ساعت در یخچال نگه داری شده تا تمام عِطر و طعم را بهخود بگیرد.

در ضمن بهتر است ترشی را داخل یک بطری دردار و در یخچال نگه داری گنید.


Marinated olives

Ingredients

  • 500g olives, remove stones
  • 1 cup walnuts, finely chopped
  • 3-4 garlic cloves, grated (You can add more garlic if you wish)
  • 1 cup pomegranate molasses
  • 1 tsp ground angelica (Golpar)
  • 2 tbsp virgin olive oil

How to make it?????

If pitted olives are very salted, it is better to rinse them under cool water. Then in a large bowl add pitted olives (as whole olives or roughly chopped), chopped walnuts, grated garlic, olive oil, pomegranate molasses and ground angelica ( give beautiful taste and fragrance to the salad). Stir well and ready to serve main course like rice , or fish dishes and bread.

You may store zeytoon parvardeh in a jar with tight lid and keep in the fridge for several months.

My Homemade Chicken Sausages

This is how I make my own homemade chicken sausage or what we say in Farsi : Sosis Morgh.  Chicken is called ‘ Morgh’ and sausage is ‘ Sosis’  in Farsi language.  It has fantastic flavour  and  made of minced chicken with aromatic spices and some vegetables and nut.

ّingredients

  • 500g chicken breast, skinless and boneless
  • 1 tbsp plain flour
  • 1 egg yolk
  • 2tbsp oil
  • 2-3 cloves of garlic
  • 1 large carrot, peeled, cooked and chopped
  • 2tbsp pistachio, deshell and roughly chopped
  • 4 mushrooms, finely chopped
  • 1tsp curry powder
  • 1tsp paprika powder
  • 1tsp mustard powder
  • 1tbs salt
  • ½ tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp ginger powder
  • 1tsp nutmeg powder
  • 1tsp oregano powder

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How to make it?????

cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too.

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Now, mince the chicken meat. Add spices, grated garlic, egg, oil and flour, mix it with hand until all ingredients are mixed well.

Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.

 

Place some of the meat mixture on the plastic bag. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.

Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking. Allow to cook for an hour.

Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. Next day, unwrap and cut it into slices and and serve it.

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Homemade Chicken Sausages

Ingredients

  • 500g chicken breast, skinless and boneless
  • 1 tbsp plain flour
  • 1 egg yolk
  • 2tbsp oil
  • 2-3 cloves of garlic
  • 1 large carrot, peeled, cooked and chopped
  • 2tbsp pistachio, deshell and roughly chopped
  • 4 mushrooms, finely chopped
  • 1tsp curry powder
  • 1tsp paprika powder
  • 1tsp mustard powder
  • 1tbs salt
  • ½ tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp ginger powder
  • 1tsp nutmeg powder
  • 1tsp oregano powder

How to make it?????

cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too.

Now, mince the chicken meat. Add spices, grated garlic, egg, oil and flour, mix it with hand until all ingredients are mixed well.

Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.

Place some of the meat mixture on the plastic bag. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.

Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking. Allow to cook for an hour.

Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. Next day, unwrap and cut it into slices and and serve it.