Zetune Parvardeh

1/4 lbs. shelled walnuts
1 cup sour pomegranate juice
2 teaspoons fresh garlic puree
20 seedless green olives, sliced in half
1 teaspoon marjoram

Put the walnuts in a food processor and process on high until the walnuts form a thick oily paste that almost has the consistency of peanut butter. Add the pomegranate juice and garlic puree and mix well.  Stir in the olives and marjoram and serve.

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