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Local Marinated Olives (Zeytoon Parvardeh) | @Rural_Cuisine

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Based on this YouTube video's total view count of 10.1M views and industry-standard rates, the estimated total earning is $7.09K - $20.2K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

About Local Marinated Olives (Zeytoon Parvardeh) | @Rural_Cuisine

Explore Local Marinated Olives (Zeytoon Parvardeh) | @Rural_Cuisine with 10,139,747 views, 337,511 likes, and 699 comments. Experience the impact of this video content that has captured audience attention.

Watch the full video in the link below: https://youtu.be/Kwuaj00nqXA Zeytoon Parvardeh is a side dish that tastes especially good when served with fatty and meaty dishes. This amazing combination, in my opinion, proves the creativity of the citizens of Iran’s lovely Rudbar city. Iran’s north is home to the lovely city of Rudbar. There are a lot of olive trees in the city, and the residents use olive to make creative goods. The city is known as the ā€œolive cityā€ for this reason. People in Rudbar first soak freshly collected olives in salty water to remove the bitterness before making Zeytoon Parvardeh. They combine it with a mixture of walnuts, pomegranate paste, and fragrant local vegetables once the bitterness is removed. The finished product has a fantastic flavor. Namak-yar or Namak-kar is the name of the dish in which I use a round stone to grind the ingredients for Zeytoon Parvardeh. It has been used in our village since the dawn of time, and it’s truly amazing to use. This technique for grinding creates an extract from the ingredients, which gives the food its flavor and aroma. šŸ”µIngredients for for every kilogram of Olives: 250 gr Walnuts 50 gr Eryngium Planum Leaves 50 gr Mint 3 Cloves of garlic 2 Tablespoons of Pomegranate Molasses 1 Tablespoon of Wild Plum Paste 1 Tablespoon of Heracleum Persicum Powder 1 Glass of Sour Pomegranate Juice Salt as needed

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