For the symphonic complexity of Persian cuisine, with all of its rice pilafs bathed in saffron and rosewater, meats flavored with dozens of herbs and desserts made out of nuts and flowers, it’s the simplest dishes that illustrate most fully the imaginative riches of this venerable culinary tradition. It can be said that Persian cuisine is the closest relative to perfumery. It’s based on accords and notes.
One of the most popular accords is walnut and pomegranate. It’s a perfect harmony of sweet and sour, delicately smoky and fruity. You can build plenty on this base, but one of my favorite recipes is a simple blend of green olives in a walnut-pomegranate sauce. The dish is called zeytun parvardeh, which means preserved olives, but with the word “parvardeh” having the secondary meaning of “nourished,” it also makes me think of olives that have been well taken care of before they ended up on my plate. You will be too after tasting this dish.