Olivieh

Cultural fact:

Olivieh is a beloved Persian adaptation of the famous Olivier salad, which originated in Moscow in the 1860s. Iran gave the dish its own twist by commonly using chicken, potatoes, eggs, peas, and tangy pickles. Today, it is a nostalgic favorite at Iranian parties, picnics, and family gatherings—and it is often served with lavash or other flatbread.

Recipe:

  1. Cook the chicken: Boil the chicken until fully cooked, then let it cool and shred it into small pieces.
  2. Cook the potatoes: Boil until tender, cool them, then dice them into small pieces.
  3. Prepare the eggs: Hard-boil the eggs, let them cool, and chop them.
  4. Mix: Combine the chicken, potatoes, eggs, peas, and pickles in a large bowl.
  5. Add the dressing: Stir in mayonnaise and lemon juice. Season with salt and pepper.
  6. Chill: Refrigerate before serving so the flavors come together.
  7. Serve: Enjoy cold as a salad, side dish, or spread inside flatbread.