Persian / Iranian salad olivier

Salad Olivier

• 1 whole chicken breast, poached, or 2 to 2-1/2 cups leftover chicken, boned, skinned & cubed
• 1-1/4 pound potatoes, peeled, boiled and cubed
• 1 large sour dill pickle, cut into small dice, or 2 heaping Tbsp. sour dill pickle relish, drained
• 1 cup fresh or frozen peas, cooked
• 1small to medium onion, finely chopped
• 1 large carrot, diced or 1 cup diced frozen carrot, cooked
• 2 hard-boiled eggs, peeled and coarsely chopped
• 1 hard-boiled egg, sliced (reserve)
• 1 heaping Tbsp. capers, drained
• 3/4 cup reduced fat mayonnaise
• 1/4 cup sour creamm reduced or whole fat
• 1 Tablespoon prepared mustard, Dijon preferred
• 2 teaspoons fresh lemon juice
• salt to taste
• 1/4 teaspoon pepper or more to taste
• 1/2 teaspoon dried dill or1 teaspoon snipped fresh dill
• several ripe black olives, cut in half
• parsley sprigs
• 1 large ripe tomato, cut into small wedges
• Boston lettuce leaves, washed and dried, or spun in a salad spinner
• Paprika
Drain the chicken and all vegetables well. Combine the cooked chicken breast, potatoes, carrots, peas, chopped onion and dill pickle, hard-boiled eggs and capers. Fold slightly to mix.
Combine the mayonnaise, sour cream, mustard, lemon juice, pepper, 1 teaspoon salt and dill. Pour over the salad and mix gently but thoroughly. Chill well.
To serve, mound the salad upon lettuce leaves on a large platter. Garnish with black olive slices, sliced hard-boiled egg, tomato wedges and parsley sprigs. Sprinkle with a little paprika.
Note #1: Preferably, poach the chicken breast barely covered with chicken broth, and for increased flavor, with 1 teaspoon salt, a slice of onion and a few celery leaves. Save the strained liquid for soup.
Note #2: Carrot is optional but tasty. 1/2 teaspoon salt and 1 teaspoon sugar added to the cooking water will improve flavor.

YUM!!!

Not a weight conscious dish I think...

My grandmother makes something very similar to this without the chicken, we call it "Russian Salad".

Thanks Hams.

Yep, its similar to the Spanish "ensaladilla russa". Persian is also the root of the spanish "escabeche" which is a sort of sauce often used to preserve fish in Spain. Comes from the Persian 'sikbah' (or something) meaning 'vinegar stew'-

Ah, but as it is in such scarce supply in Munich it is truly a delight.
Renia - you are one fit lady, so not really healthy but definately yummy!

Also known as Russian Salad Olivier.

@ don riina - You learn something knew everyday! Making me homesick now, so I will have to make some one day!

@ Hams- in scarce supply in Munich or in no supply...?

Unless you make it yourself, in no supply. Or not at the Persian restaurants that I've visited here in Munich, which is strange as it is a staple on the menus of London restaurants.

Going to continue in this vein as tummy rumbling ...

Mirza Ghasemi - aubergine dip

8 small seedless aubergines (or whatever you get down the local)
4 cloves of garlic, finely chopped
4 eggs
2 medium tomatoes
5 tbsp of cooking oil
salt
black pepper

Bake the aubergines in the oven until cooked. Let the aubergines cool down slightly. Peel them and cut the hard tops. Cut into small pieces.
Cook tomatoes in boiling water for 2-3 minutes. Drain and let cool slightly. Peel them and cut into small pieces.
Fry garlic over medium heat until golden. Add aubergine and fry for further 3-4 minutes. Add tomatoes, salt and pepper and fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Can be served with white rice or Iranian bread. .