Salad Olivieh (Persian Style) Recipe
| Prep Time | 45 Minutes |
| Cook Time | 1 Hour |
| Servings |
People
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Ingredients
- 1 medium chicken breast
- 1 small onions peeled and cuthalf
- salt and ground black pepper to your taste to taste
- 5 eggs
- 4 big potatoes
- 1 medium carrots peeled and grated
- 2/3 cup sweet peas
- 8-9 pickled cucumbers chopped
- 2 tbsp freshly squeezed lemon juice
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- cups • 1/3plain yogurt
Ingredients
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Instructions
- In a pot place chicken breast with onions, add salt and pepper, ½ cup water until the meat is cooked, this may take less than an hour. Then let it cool down and dice it.
- In a large pot place potatoes and eggs, pour some of water until it covers above the ingredients. Bring water to boil on high heat, then let it cook for about 40 minutes on low-medium heat. Set aside until cool enough to peel off. Peel the skin and medium dice the potatoes and hard boil
- Add the grated carrot & steamed sweet peas to the bowl.
- Carefully chop the pickled cucumbers. Add them to the bowl.
- In another small bowl add 1/3 cup mayonnaise, 1/3 cup yogurt ,freshly squeezed lemon juice, salt and pepper to the bowl and mix
- Pour sauce on the ingredients and mix thoroughly.
Recipe Notes
Cover the bowl and place it the fridge for at least 30 minutes to 1 hour.
Serve with Sangak or fresh baguette bread. Best sides with this delicious salad are pickles, tomatoes, lettuce and oliver.
Bon appetite!