Olive and pomegranate salad with grated walnut

Olive and pomegranate salad with grated walnut

By
From
Saraban
Serves
6
Photographer
Mark Roper

Olives are especially popular in the north-western provinces of Iran. In Gilan, on the shores of the Caspian Sea, they are often marinated in a thick sludge of finely ground walnuts and a very sour pomegranate paste. Interestingly, this sweet–sour–salty combination is also popular in the neighbouring southern provinces of Turkey, and it’s one of my favourites for salads. The flavours are rather intense, so you’ll only need a small serve.

Ingredients

Quantity Ingredient
80g shelled walnuts
80g black olives, pitted and cut into quarters
3 shallots, finely sliced
3/4 cup pomegranate seeds
1/4 cup slivered pistachios
2 tablespoons shredded coriander leaves
2 tablespoons shredded flat-leaf parsley leaves

Dressing

Quantity Ingredient
1 tablespoon olive oil
1 tablespoon walnut oil
1/2 lemon, juiced
1 teaspoon pomegranate molasses
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180ºC. Roast the walnuts on a baking tray for 5–10 minutes until a deep golden brown. Tip the nuts into a tea towel and rub well to remove as much skin as possible. Set aside.
  2. Mix the olives, shallots, pomegranate seeds, pistachios and herbs in a large bowl. To make the dressing, whisk the oils with the lemon juice and pomegranate molasses and season to taste with salt and pepper. Drizzle over the salad and toss gently to combine. Leave to stand for 5 minutes or so, to allow the flavours to meld.
  3. Just before serving, grate the walnuts over the salad in a delicate dust – a fine Microplane grater is ideal for this.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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