{"id":1134,"date":"2013-01-24T17:39:38","date_gmt":"2013-01-24T22:39:38","guid":{"rendered":"http:\/\/recipephany.com\/?p=1134"},"modified":"2023-08-13T16:59:45","modified_gmt":"2023-08-13T20:59:45","slug":"persian-green-olive-and-walnut-salad","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=1134","title":{"rendered":"Persian Green Olive and Walnut Salad"},"content":{"rendered":"

Some think a good waiter is someone who sneaks an extra shrimp into your cocktail. Me, I prefer a waiter who gives away the chef\u2019s secrets.<\/p>\n

I got this recipephany many years ago from a waiter at Lala Rokh on Beacon Hill, an elegant Persian restaurant near John Kerry\u2019s townhouse on Louisburg Square. It was my Dad\u2019s birthday, when the kids were home and my folks could still negotiate at least some of the steep walk to the door.<\/p>\n

We started with this appetizer called zaitun-e parwardeh<\/em>. It mesmerized me so much that\u2014sort of like the Men in Black’s Neuralizer\u2014it wiped out my entire memory of the rest of the meal. Sweet, tart, salty, and crunchy, it had an exotic, tangy flavor I couldn\u2019t pin down.<\/p>\n

When I asked the waiter what was in it, he disappeared, then returned from the kitchen to reveal the secret ingredient: pomegranate molasses.<\/p>\n

I did my best to reconstruct the salad, although I can\u2019t claim to match the restaurant’s version. I am happy with the outcome, though, and am proud that it was one of my recipes that our friend Gary Isaacson, an admirable chef, liked to make.<\/p>\n

Although distinctly Persian, it seems like a not-so-distant cousin of my Mom’s choroses, the ritual Passover treat made from walnuts, honey, chopped apple, cinnamon, and wine.<\/p>\n

Secret ingredient\"Pomegranate<\/a>
\n<\/strong><\/p>\n

More like a thick syrup, pomegranate molasses has a regal, deep red hue and gleams with Disney-like sparkle. It\u2019s also bursting with antioxidants. I get mine at our neighborhood Indian store, and you can find it at Arax in Watertown, or other international grocers. It\u2019s my Middle Eastern version of hoisin sauce, and has become essential in baba ghanoush.<\/p>\n

Feel free to play with the proportions. Prepare a little ahead of time, even a day early, so the flavors can blend. And see if your guests can guess the secret ingredient.<\/p>\n

Persian Green Olive and Walnut Salad <\/span><\/strong><\/h3>\n

Modify freely to suit your taste.<\/em><\/p>\n

    \n
  • 8 ounces green olives, pitted and broken into pieces<\/li>\n
  • 3 tablespoons olive oil<\/li>\n
  • 1 cup chopped walnuts<\/li>\n
  • 4 scallions, sliced<\/li>\n
  • 1\/4 cup flat parsley, chopped<\/li>\n
  • Dash of cayenne or tabasco (optional)<\/li>\n
  • 3 tablespoon pomegranate molasses (add it a tablespoon at a time so you can adjust to your taste)<\/li>\n
  • 1 tablespoon fresh lemon juice<\/li>\n
  • Superfine sugar (optional, if it tastes too tart)<\/li>\n
  • Fresh ground black pepper and salt to taste<\/li>\n<\/ul>\n

    Mix. Refrigerate. Add more pomegranate molasses at the last minute if it needs an extra kick. Serve with pita triangles, flatbread, crackers, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Some think a good waiter is someone who sneaks an extra shrimp into your cocktail. Me, I prefer a waiter who gives away the chef\u2019s secrets. I got this recipephany many years ago from a waiter at Lala Rokh on Beacon Hill, an elegant Persian restaurant near John Kerry\u2019s townhouse on Louisburg Square. It was my Dad\u2019s birthday, when the kids were home and my folks could still negotiate at least some of the steep walk to the door. We started with this appetizer called zaitun-e parwardeh. It mesmerized me so much that\u2014sort of like the Men in Black’s Neuralizer\u2014it wiped out my entire memory of the rest of the meal. Sweet, tart, salty, and crunchy, it had an exotic, tangy flavor I couldn\u2019t pin down. When I asked the waiter what was in it, he disappeared, then returned from the kitchen to reveal the secret ingredient: pomegranate molasses. I did my best to reconstruct the salad, although I can\u2019t claim to match the restaurant’s version. I am happy with the outcome, though, and am proud that it was one of my recipes that our friend Gary Isaacson, an admirable chef, liked to make. Although distinctly Persian, it seems like a not-so-distant cousin of my Mom’s choroses, the ritual Passover treat made from walnuts, honey, chopped apple, cinnamon, and wine. Secret ingredient More like a thick syrup, pomegranate molasses has a regal, deep red hue and gleams with Disney-like sparkle. It\u2019s also bursting with antioxidants. I get mine at our neighborhood Indian store, and you can find it at Arax in Watertown, or other international grocers. It\u2019s my Middle Eastern version of hoisin sauce, and has become essential in baba ghanoush. Feel free to play with the proportions. Prepare a little ahead of time, even a day early, so the flavors can blend. And see if your guests can guess the secret ingredient. Persian Green Olive and Walnut Salad Modify freely to suit your taste. 8 ounces green olives, pitted and broken into pieces 3 tablespoons olive oil 1 cup chopped walnuts 4 scallions, sliced 1\/4 cup flat parsley, chopped Dash of cayenne or tabasco (optional) 3 tablespoon pomegranate molasses (add it a tablespoon at a time so you can adjust to your taste) 1 tablespoon fresh lemon juice Superfine sugar (optional, if it tastes too tart) Fresh ground black pepper and salt to taste Mix. Refrigerate. Add more pomegranate molasses at the last minute if it needs an extra kick. Serve with pita triangles, flatbread, crackers, etc.<\/p>\n","protected":false},"author":1,"featured_media":1135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,56,1,55,17,31],"tags":[414,415,150,151,149,148,147],"class_list":["post-1134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-ingredient","category-other","category-recipephany-ingredient","category-salads","category-vegan","tag-cracked-green-olive-and-walnut-salad","tag-cracked-green-olive-walnut-pomegranate-salad","tag-lala-rokh","tag-pate-of-green-olive-and-walnut","tag-persian-appetizer","tag-pomegranate-molasses","tag-zaitun-e-parvardeh"],"yoast_head":"\nPersian Green Olive and Walnut Salad - Recipephany<\/title>\n<meta name=\"description\" content=\"The secret ingredient in this sweet, tart and crunchy salad is the amazing pomegranate molasses\u2014it adds just the right tang.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=1134\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Persian Green Olive and Walnut Salad - 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