Name: Salade Olovieh
Prep time: 30 min
Cook time: 35 min
Yield: 6-8 servings
Cuisine: Persian
Ingredients: 2 skinless, boneless chicken breasts; 1 small onion, sliced; 4 to 5 medium to large potatoes, boiled and peeled; 3 to 4 hard-boiled eggs, peeled; 1 cup Persian dill pickles (khiarshoor), finely chopped; 1 cup sweet green peas (canned or thawed frozen); 1/2 cup shredded carrots (optional — I typically don’t add them, but you can!); 1 to 1.5 cups mayonnaise (desired amount); 1 to 2 tablespoons fresh lemon juice; 1/2 teaspoon turmeric; Salt and freshly ground black pepper to taste

Step-by-Step Instructions

طرز تهیه

Cook the chicken: In a pot, cover the chicken breasts with water and add the sliced onion, salt, pepper, and turmeric. Cover and cook on medium heat for about 30 minutes until fully cooked. Let cool, then shred the chicken finely by hand or knife into a large mixing bowl.

Mash potatoes and eggs: Once the boiled potatoes and hard-boiled eggs have cooled, use a grater or potato masher to mash them up into the large bowl with the shredded chicken.

Add veggies: Add the green peas, chopped pickles, and shredded carrots if using. (Note: I usually use Persian pickles from the Persian grocery store which are much tastier and crunchier than regular pickles!).

Mix with mayo: Gently mix all ingredients together, then season with salt, pepper, and a splash of lemon juice. Add your mayonnaise and mix well until everything sticks together nicely (some like lots of mayo, others like less — completely up to you!).

Decorate and chill: Spread the Olovieh into a serving dish, smooth out the top, and spread a thin layer of mayo over the surface. Decorate with sliced pickles, hard-boiled eggs, or tomatoes. Chill in the fridge for a couple of hours before serving with baguette or pita bread 🙂.

Salade Olovieh

Ingredients

Step-by-Step Instructions

More in Salads & Appetizers

Salade Nokhod (Garbanzo Bean Salad)

Tuna Salad

Bean Salad With Pasta