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Zeytoon Parvardeh (Persian Olive Pomegranate Dip)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9494
Energy (kCal)1974.1926
Carbohydrates (g)10.8437
Total fats (g)218.1614
  • Cuisine

    Asian >> Middle Eastern >> Rest Middle Eastern

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl. | 2. Chill for at least 3 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green olive 2 jars unseasoned chopped - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    walnut 1/3 cup ground 642.3733 0.0 0.0 72.6667
    almond 1/3 cup ground 642.3733 0.0 0.0 72.6667
    pomegranate molasses 1/4 cup - - - -
    mint 1/4 cup chopped 10.032 1.9175 0.7501 0.1664
    tarragon 1/4 cup chopped 21.24 3.6158 1.6394 0.5213
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    balsamic vinegar 1 teaspoon 4.664 0.9026 0.026000000000000002 0.0
    thyme 1/2 teaspoon ground 1.38 0.3197 0.0456 0.0371
    salt black pepper to taste ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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