One of the most popular salads in Iran, Salad Olivieh is believed to have taken its influence from Russia and the salade russe, With Chicken, eggs, and cucumber added.
In this recipe by Sabrina Ghayour, she makes a dressing with a combination of Greek yogurt and mayonnaise so that it doesn’t feel as rich and heavy. She also suggests using it as a sandwich filling, I think I might be up for that.
Ingredients. Serves 4
350g waxy potatoes
1 Chicken breast lightly poached then finely shredded
150g pickled gherkins (preferably in brine, not vinegar), finely diced
1 bunch of spring onions, thinly sliced
4 eggs, hard boiled and roughly chopped
1 large bunch of coriander, leaves picked and finely chopped
75g fresh or frozen peas, boiled for just a couple of minutes, then drained
2 tablespoons mayonnaise
juice of 1 lemon, plus extra to taste
3 tablespoons Greek yogurt
1 tablespoons olive oil
sea salt
freshly ground black pepper
Method
Bring a large saucepan of water to the boil and boil the potatoes until they are cooked through. Be careful not to overcook them – around 12 minutes usually does the trick, depending on their size.
Drain, then immediately plunge them into iced water to stop them overcooking. Once cooled, drain and roughly chop them into 2.5cm (1in) chunks.
In the largest mixing bowl you can find, combine the potatoes with the shredded chicken, diced gherkins, spring onions, egg, coriander and peas. Using your hands, lightly toss them together, trying to avoid crushing them as much as possible.
In a small bowl, mix themayonnaise, lemon juice, Greek yogurt and olive oil together with a generous amount of salt and black pepper. Pour the dressing over the salad ingredients and mix well. Check the seasoning is to your liking and adjust the salt, pepper or lemon juice, if desired.
Refrigerate the salad for at least 1 hour before serving.
Original recipe Sabrina Ghaour persiana
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