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Total time
80 min
$ $ $


The Iranian take on olivieh salad, it's a brilliant dish that goes so well in sandwiches!


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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