Pickles & Fermented Condiments
Zeytoon Parvardeh
زیتون پرورده
Rasht, Iran
Green olives crushed with walnut, pomegranate molasses, garlic and mint into a dark, sour, pungent relish from Gilan.
Original eatfuls sticker artwork
What it is
A closer look at Zeytoon Parvardeh.
Green olives crushed with walnut, pomegranate molasses, garlic and mint into a dark, sour, pungent relish from Gilan.
What to look for
Know it when you find it.
It should be nearly black from the molasses. A Rasht speciality and the first thing on the table at a Gilani restaurant.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Zeytoon Parvardeh.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Sri Lanka
Sri Lankan Pickle
අච්චාරු
Carrot, onion, green chilli and unripe fruit pickled with mustard, vinegar and sugar, sold in jars and by the bag at roadside stalls.
Nepal
Aloo Achar
आलु अचार
Boiled potatoes are tossed with toasted sesame, chilli, lemon, and fenugreek into a bright Nepali achar.
Israel
Amba
עמבה
Pickled green mango sauce with fenugreek, turmeric and mustard, brought from Iraq and now poured into sabich and shawarma.
United Kingdom
Ardglass Potted Herring
Ardglass potted herring is herring cured and set in seasoned butter, associated with the County Down fishing town.
South Africa
Atchar
A South African pickle of green mangoes, vegetables, and spices in oil, a Cape Malay and Indian condiment
Philippines
Pickled Papaya
Atchara
A sweet pickled green papaya with carrots, bell peppers, and raisins in vinegar, a classic side for grilled meats.
Egypt
Bedengan Mekhalel
باذنجان مخلل
Egyptian pickled eggplant, whole or sliced, cured in brine with garlic, dill, and spices.
Brunei
Shrimp Paste
Belacan
Fermented shrimp paste blocks made from tiny geragau shrimp, essential umami ingredient in Malay cooking, deep purple-brown color with strong pungent aroma, foundational