1h 20m
β€œThe Iranian take on olivieh salad, it's a brilliant dish that goes so well in sandwiches!”
β€” Amir


Serves 1


Step 1

Chop the onion and potatoes and mince the garlic

Step 2

Simmer the chicken, water, stock, thyme, onion, garlic, turmeric, salt and pepper in a covered pot for 30-40 minutes until the chicken is cooked

Step 3

Shred the chicken and set aside

Step 4

Remove the aromatics from the chicken broth and add the potatoes

Step 5

Boil the eggs for 15 minutes and immediately submerge in ice water after boiling

Step 6

Once the potatoes are cooked, boil the peas and drain when cooked through

Step 7

Peel the eggs

Step 8

Mix the mayonnaise, rice vinegar, lemon juice and salt and pepper to taste and set aside

Step 9

Grate the eggs, potatoes and pickles and mix with the peas, chicken and mayonnaise dressing

Step 10

Chill for several hours, decorate, serve and enjoy
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