Sep 19
A very yummy Persian potato salad! This dish is a good appetizer for a party, can be eaten as a snack with crackers, or can even be put into bread for a sandwich. The ingredients listed below make enough to last one person a couple of days, or even feed a group at a gathering. You can always increase the amount of ingredients used to make more, or decrease to make less.
Salade Olovieh
Ingredients:
2 skinless/boneless chicken breasts
1 small onion
turmeric
salt/ pepper
Mayo
4 - 5 medium to large potatoes- boiled
3 - 4 hard boiled eggs
green peas
pickles - chopped up
shredded carrots (optional)
Directions:
In a pot with water add the chicken breasts, slicked onion, salt, pepper, and turmeric to the chicken and cover the pot to allow it to cook for approximately 30 minutes on medium heat. Once cooked set it aside to cool. Once the chicken has cooled down you will shred it up and add to a large mixing bowl (you can use a knife to cut and shred the chicken up).
After the potatoes are boiled in a pot with water they will be ready for you to mash up. You can use a grater or just a masher to mash them up. Once the hard boiled eggs are ready you can also use the grater to shred it. Add these to the large mixing bowl as well. Then add the green peas, chopped pickles, and if desired shredded carrots. I typically don’t add shredded carrots to my Salade Olovieh. Also, I usually use dill pickles, unless I happen to have Persian pickles (from the Persian grocery store) which are much tastier!
Mix all the above ingredients together, add salt and pepper. Finally, add a desired amount of Mayonnaise and mix well. Some people like lots of mayo, while others like less … completely up to you. I add enough to get everything to stick together. Then when I pour the contents into a dish, I will cover a thin layer of mayo on top of the Olovieh.
Tagged with: Carrot • Chicken • Eggs • Green Peas • Mayo • Pickles • Potatoes
Sep 03
I usually make a simple Adas Polo (without the meat and raisins). But I guess when you have guests you want to make the dish more fulfilling!
Adas Polo ba Keshmesh
Ingredients:
1 cup lentils
4 cups rice
1 cup (or less) raisins
3 chicken breasts (or meat if you prefer)
saffron
1 onion
salt/pepper
turmeric
oil
Directions:
To begin I rinse my rice and then set it aside with some water and salt added to it.
Chop up the onion and in a frying pan or pot add some oil and saute the chopped onion. Chop up the chicken pieces and add to the onions and stir. Add salt, pepper, and turmeric powder stir them in. Add a little bit of water and cover the pot and allow it to cook on medium (or a lower temperature) for at least 30-45 minutes. When done allow the pieces to cool down and put them aside. Strain the chicken broth and keep it to add to the rice later.
Bring a pot of water to a boil and boil your lentils for at least 10 minutes then drain the water. Bring water to a boil in a larger pot and add rice (after emptying the salt water). I added half of the lentils to the rice while it was boiling, then drained the rice in a strainer and added some water back into the pot (half a cup or less) and added oil to that as well and placed it back on the stove. Then I added some of the rice, a layer with the rest of the lentils, raisins, and finally the chicken pieces. Once all that was added I poured the remaining rice over that.
I added oil and some liquefied saffron to the chicken broth and poured it over the rice. I covered the lid of the pot with a kitchen towel and placed it over the pot. The stove top is first set to high and then once steam starts to leave the pot I took the temperature down to low. I let the pot stay on the stove for approximately 1 hour (or longer if you want to have a crispier tadigh (crispy rice)).
Tagged with: Chicken • Lentils • Raisins • Rice • Saffron
