There have been culinary contributions from other cultures that were well received when they made their way into our culture, such as macaroni, Olivieh salad and in the recent years, pizza. As I understand it, salad olivieh was first introduced to the Iranian cuisine somewhere between the late 60's and the early 70's and it easily became one of our popular dishes. It is said that "salad Olivier" was created by a French chef M. Olivier who opened a restaurant in Moscow in the 19th century and this was his recipe.

 

The usual Iranian Olivieh salad consists of the following ingredients: potatoes, chicken, eggs, sour cucumber pickles, olives, green peas, mayonnaise, lemon juice, salt and pepper. In my new recipe I don't use any cooked eggs, and pickles are served on the side. Adding carrots gives it a little crunch and a slightly sweet taste. But I prefer a more tangy salad. I've got to tell you that when it comes to salad olivieh, my husband is the one who makes it most of the time! He adds his own touch by mixing in a handful of dried cranberries and it tastes very good.

 

 

Ingredients:

Serves 4-6

 

5-6 medium-size potatoes, cooked, peeled and cubed

1 pound of skinless boneless chicken breasts, cooked and cubed

1 cup green peas, cooked or if frozen, thawed

1 cup finely chopped carrots

1 cup mayonnaise

2 cups finely chopped salty Persian pickle cucumber

2-3 tablespoons olive oil

Juice of 2 limes or lemons

Salt and pepper to taste

 

Method:

 

In a large mixing bowl combine potatoes, chicken, peas and carrots. Mix well. 

In a bowl place mayonnaise, olive oil, lemon juice, chopped pickled cucumber salt and pepper. Mix thoroughly and add the sauce to the rest of the ingredients. Taste and adjust the seasoning. If you prefer it more creamy, add more mayonnaise to the dish. 

Serve with pickles, olives and warm bread.

 

Enjoy!