Other savoury dishes
Salad Olivieh
سالاد الویه
Also called: Olivieh
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Plan ahead
- 60 min
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Eaten across Iran
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- potato 600 g
- cooked chicken 300 g
- egg egg 4 whole
- pickled cucumber 200 g
- green peas 100 g
- mayonnaise 200 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Boil the potatoes, eggs, and chicken ahead and cool them completely
Method
Boil the potatoes and eggs and poach the chicken with onion and spices; cool everything completely.
Grate or thoroughly mash the potatoes and eggs, and shred the chicken.
Finely chop the pickles and squeeze them dry, then add the peas.
Fold in the mayonnaise, salt, and pepper until the mixture is even.
Press the mixture flat in a serving dish and decorate with mayonnaise, pickles, and olives.
Chill for at least two hours and serve with bread.
Cook's notes
Everything must be fully cold; folding mayonnaise into warm ingredients makes the salad weep. Squeeze the pickles well.
Background
Olivieh is the Iranian adaptation of the Russian Olivier salad and is now a fixture of parties, road trips, and Iranian sandwich shops.
Nutrition
| Energy | 360 kcal |
|---|---|
| Protein | 15 g |
| Fat | 22 g |
| Carbohydrate | 25 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0679 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods