Salad Olivieh (Persian Style) Recipe
Servings Prep Time
6People 45Minutes
Cook Time
1Hour
Servings Prep Time
6People 45Minutes
Cook Time
1Hour
Instructions
  1. 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.
  2. 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
  3. Add the grated carrot & steamed sweet peas to the bowl.
  4. Carefully chop the pickled cucumbers. Add them to the bowl.
  5. 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
  6. 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!