ingredients
1 cup pitted Castelvetrano olives or any other tasty green olives of choice (about 6 ounces), sliced in half if large ½ cup walnuts, very finely ground almost to a paste 2 cloves garlic, crushed to a paste 3 tablespoons to ¼ cup pomegranate molasses (as needed) 1½ teaspoons dried mint (plus more as needed) ¾ teaspoon golpar (Persian hogweed), plus more for sprinkling (optional) Pomegranate seeds (optional)
method
Place the olives in a bowl. Add the rest of the ingredients except for the pomegranate seeds. Stir well to combine. Taste and add more pomegranate molasses and dried mint, if necessary. Cover and marinate in the fridge for 24 to 72 hours. The flavors improve and intensify the longer it marinates. Bring to room temperature 30 minutes before serving to remove the chill. Garnish with pomegranate seeds (if using) and an extra sprinkling of golpar and serve.
Make ahead: Prepare up to 3 days in advance and store covered in the fridge.
Special equipment: I like to use a mini-food processor to grind the walnuts, but it can also be done in a mortar and pestle. I also use the mortar and pestle to crush the garlic to a paste, but you can also use a microplane or just a knife and cutting board.
Special ingredients: I like this sour pomegranate molasses . Goldpar and dried mint can be purchased in Iranian or Middle Eastern Markets or online.
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ingredients
10 large juicy Medjool dates, pitted 1 medium orange, juiced ⅛ teaspoon to ¼ teaspoon orange blossom water , depending on taste ¼ cup Maple Hill 100% Grassfed Organic Whole Milk Greek Yogurt, plus more as needed depending on the size of the dates Salt Crushed pistachios, or slivered pistachios, as garnish
method
Place the dates in a medium bowl and drizzle the orange juice and orange blossom water over them. Give a gentle stir to coat. Cover and place in the fridge to infuse for about 30 minutes. You don’t want to soak the dates too long as they will start to fall apart.
Sprinkle a little salt on the yogurt and stir. Place the dates on a platter and fill them with the yogurt. Garnish the top of the dates with the pistachios and drizzle a little of the orange blossom water juice over the top. Serve right away.
Special equipment and ingredients: I prefer the Cortas brand orange blossom water .