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Salad Olivieh

This amount of Salad Olivieh works great for a party of about 20 if you prepare it alongside two or three other side dishes or appetizers. Of course it also makes a great appetizer or snack for smaller dinner parties. You can divide the ingredients according to the size of your party.

Feel free to adjust the amount of mayonnaise, lemon juice, and other ingredients to match your own personal taste.

Course Side Dish, Snack
Cuisine Persian
Keyword appetizer, Chicken, eggs, Persian, potatoes, side dish, snack, starter
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 20 guests
Author Hami

Ingredients

  • 4.4 lbs potatoes (suitable for mashing) (2kg)
  • 4 large chicken breasts
  • 2 medium onions
  • 3 cloves garlic
  • 10 medium free range eggs
  • 4 cups mayonnaise (1kg)
  • 6 tbsp olive oil
  • 1 2/3 cups frozen peas (250g)
  • 7/8 cup lemon juice (210ml)
  • black pepper (to taste)
  • salt (to taste)
  • 2 cups salty gherkins (khiaar shoor) (470g net weight)

Instructions

  1. The potatoes are usually boiled in water and grated, once cooled down. Instead I bake my potatoes in the oven so they don’t absorb any more moisture and keep more of their own flavour. 
  2. Preheat the oven to 375 degrees F (190 C / 5 Gas), then spread the potatoes on a baking tray and bake them for about an hour . My potatoes were a hand full in size so 1h was enough for them. You can test one with a fork to know for sure if they are ready.

    Baking potatoes for Salad Olivieh | I got it from my Maman
  3. Boil approx. 6 cups (1.5 litres) water. Skin off the onions and garlic.

  4. Add 2 tbsp olive oil to a pan and put it on medium heat. Add the onions, garlic and chicken breasts and gently fry them for 2 minutes or so. It is not important that any of them turn brown, they will have plenty of time to cook.
  5. Cover the onions and chicken breasts with boiling water, season with a generous amount of black pepper and salt and put them on a low to medium heat for about 40 minutes.
    Cooking chicken breast and onions for Salad Olivieh | I got it from my Maman
  6. Hard boil the eggs (8 to 12 minutes depending on size)
  7. Shock the eggs with cold water and peel them. Grate them roughly into a large bowl.

    Grated eggs for Salad Olivieh
  8. Chop the khiaar shoor in small pieces (see photo). You then need to squeeze the water out of the gherkins (an essential step that is often skipped). If all that gherkin juice remains in the gherkins it will eventually come out and leak into your salad olivieh, making it watery and not nice to look at! You can squeeze the chopped khiaar shoor with your hands or put them in a muslin cloth and then squeeze the juice out of them.
    Chopped Khiaar Shoor for Saad Olivieh | I got it from my Maman
  9. Once the chicken breasts are cooked, remove them from the pan so they can cool down. You can remove the onions and garlic and use the water to make soup. If you don’t have any use for it now you can freeze for later it in a plastic container. 
  10. Peel the potatoes, mash them, and transfer them into the bowl with the eggs.
  11. Once the chicken breasts are cooled down pull them apart like pulled pork. Add them to the bowl with the potatoes and eggs.

  12. Combine everything well and then add the mayonnaise, lemon juice, salty gherkins, frozen peas, and the remaining olive oil.

  13. Season generously with black pepper and salt. Keep tasting and seasoning until you are happy with the result.
  14. You can decorate your Salad Olivieh with olives, olive oil, carrot slices, and/or more salty gherkins. Serve it with any bread you like. I’m sure your guests will enjoy it!