There have been many culinary contributions from other cultures that were warmly embraced when they made their way into Iranian cuisine, such as macaroni, salad olivieh, and, in more recent years, pizza. As I understand it, salad olivieh was first introduced to Iranian cooking sometime between the late 1960s and the early 1970s, and it quickly became one of the most popular dishes. It's said that "Salad Olivier" was originally created by a French chef, M. Olivier, who owned a restaurant in Moscow in the 19th century, and this was his signature recipe. If you are interested, you can read more about it here.
The first time I had salad olivieh was at my sister's wedding reception many years ago, where it was prepared by a caterer.
سالاد الیویه Salad Olivieh is now a popular picnic or party dish in Iran. There are many different versions of this salad, but essentially a combination of chicken, potato, and egg salad all in one!
I like to add a little lemon juice, along with traditional pickles, for a brighter, tangier flavor.
سالاد الیویه Salad Olivieh is now a popular picnic or party dish in Iran. There are many different versions of this salad, but essentially a combination of chicken, potato, and egg salad all in one!
I like to add a little lemon juice, along with traditional pickles, for a brighter, tangier flavor.
You can either chop the chicken, potatoes, eggs, and pickles for a chunkier texture, or shred the chicken and grate the potatoes, eggs, and pickles for a smoother, creamier olivieh.
Salad Olivieh
Ingredients
Serves 4-6
-5 medium potatoes, boiled, peeled, and diced
-2 skinless, boneless chicken breasts, cooked and cubed
-3 large eggs boiled, peeled, and chopped
-1 cup frozen peas, cook according to package directions
-3 pickled cucumbers (khiar shoor), chopped
-1 cup olives (green or black)
-1 cup mayonnaise
-1 tablespoon freshly squeezed lemon or lime juice
-1 tablespoon olive oil
-1 teaspoon salt
-1/4 teaspoon pepper
Method:
Enjoy!
Salad Olivieh
Ingredients
Serves 4-6
-5 medium potatoes, boiled, peeled, and diced
-2 skinless, boneless chicken breasts, cooked and cubed
-3 large eggs boiled, peeled, and chopped
-1 cup frozen peas, cook according to package directions
-3 pickled cucumbers (khiar shoor), chopped
-1 cup olives (green or black)
-1 cup mayonnaise
-1 tablespoon freshly squeezed lemon or lime juice
-1 tablespoon olive oil
-1 teaspoon salt
-1/4 teaspoon pepper
Method:
- Place potatoes in a pot, and add enough water to cover them. Bring to a boil over medium-high heat and cook until tender. Drain, let cool, then peel and dice.
- In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and pepper until well combined.
- In a large bowl, combine the chicken, potatoes, eggs, peas, and chopped pickles. Add the mayonnaise dressing and mix well to coat evenly. Taste and adjust the seasoning as needed.
- Spread salad olivieh in a serving dish and garnish with olives, pickles, and peas. Cover and refrigerate until ready to serve.
Enjoy!