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Salad-e Olovieh
Ingredients: (4 servings)
· chicken, 400 grams
· potatoes, 500 grams
· medium onions, 2
· medium eggs, 3
· peas, 1/2 cup
· medium carrot, one
· dill pickles, 100 grams (should not be sweet)
· fresh lime juice, 2 teaspoons
· mayonaise
· cooking oil
· salt
· black pepper
Directions:
Peel and thinly slice onions. and put the chicken and onions in
a pot with some water to cook . Wash and peel carrot. Chop into
small pieces. Add to chicken with a bit of salt and one cup of
hot water. Cook over medium heat for about 20 minutes. Remove
bones and cut into small pieces.
Wash potatoes well. Add hot water and cook over medium heat for
about 20 minutes, then mash them well using the back of a fork.
Cook peas over medium heat for about 5 minutes. Finely chop dill
pickles. Boil eggs until hard. Remove shells and crush well
using the back of a fork.
Add potatoes, peas, pickles, salt, black pepper, mayonaise, eggs
and lime juice to chicken (with a bit of juice) and mix well.
Salad-e Olovieh should be served cold.
Optional: pour the mix in a dish and flatten the surface with
the back of a spoon. Place some mayonaise on top and spread over
the surface with a knife. Slice one or two dill pickles
length-wise and use the slices to decorate Salad-e Olivieh.
Salad-e Olovieh is believed to have foreign origin but has been
modified in Iran.
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