In Iranian cuisine, what is the herb-and-walnut dip made with pomegranate molasses called?

In Iranian cuisine, the herb-and-walnut dip made with pomegranate molasses is called zeytoon parvardeh.

Zeytoon parvardeh is a specialty associated particularly with Iran’s northern Gilan region. It combines green olives with ground walnuts, pomegranate molasses or paste, garlic, and herbs such as mint or cilantro.

The flavor is characteristically sour, herbal, nutty, and savory. It is usually served as a side dish or appetizer rather than as a main course, often alongside bread and other small dishes.

It is easy to confuse this preparation with ordinary marinated olives. The walnuts and pomegranate are the defining combination, while the exact herbs and sweetness vary among household recipes.