Chef Hanif Sadr’s recipe for Zeitun Parvedeh, a northern Iranian marinated olive dish which is one the most loved and popular Iranian mezzes.

Chefs Nigel Jones and Hanif Sadr, co-founders/partners Calabash in Oakland, present an evening of cocktails and Jamaican, Afro-Caribbean and Iranian cuisine, served buffet style, and a moderated conversation about their unique vision for gathering and cooking.  Chef Hanif Sadr will prepare Iranian mezze. Chef Nigel will prepare a selection of Jamaican and Afro-Caribbean appetizers. Wednesday, May 17, 6pm, Calabash, 2300 Valdez St., Ste A, Oakland.

Tickets for Futurist Flavors: Calabash, 

Read about all the food related events at CAAMFest 2023 here.

Zeitun Parvedeh Ingredients

Green olive or Castelvetrano olive 1lb

Walnut 4 oz

Pomegranate molasses 2 Tbsp

Garlic 2 cloves

Mint (chopped) 2 tsp

Basil (chopped) 1 tsp

Olive oil 1 tsp

Black pepper 1 /2 tsp

Salt 1 tsp

To Make It

-Drain the olives and soak them in water for about an hour, drain again and keep in a mixing bowl. 

-Place all the other ingredients in a food processor and process till fully puréed into a paste.

-Add this marinating paste to the mixing bowl with the olives and mix well with hand.

-Let it sit for couple of hours or overnight and serve with some chopped herbs as a garnish. 

-Works perfectly with bread, cheese, bbq meat, rice dishes. 

Recipe courtesy of Hanif Sadr, Chef and co-founder Komaaj Food Group.

 

Read about Chef Hanif Sadr circling back to his childhood with Iranian breads in Leena Trivedi-Grenier’s SF Chronicle article.