Marinated olives with walnuts and pomegranate (Zeytoon parvardeh)

1. Drain the green olives and pit them if necessary.

2. Toast the walnuts in a dry frying pan until fragrant, cool and grind into coarse crumbs in a mortar or food processor.

3. Mix the walnuts with the pomegranate molasses, crushed garlic, finely chopped mint, olive oil and a pinch of salt into a thick paste.

4. Toss the olives in the walnut marinade.

5. Cover and chill for at least 2 hours (preferably overnight) so the flavours penetrate.

6. To serve, sprinkle with pomegranate seeds.

Tip: Zeytoon parvardeh (marinated olives) is a speciality of Gilan province on the Caspian Sea, where olive trees also grow. It keeps for 4-5 days in the fridge and gets better every day; the traditional recipe also includes golpar (Persian hogweed) spice, if you ever come across it.