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.