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  1. #11  
    An Adversary of Linda #'s
    Join Date
    Aug 2005
    Posts
    22,891
    Quote Originally Posted by CLibertarian View Post
    That's real close. My wife doesn't add peas. If she adds lemon, I can't tell. Iranian are big on lemon in many dishes. She uses boneless white meat chisken. It's good served hot or cold.
    We don't have one pound chicken in America .Maybe they mean one pound of boneless chicken breast but then it wouldn't require de_boning would it ?

    Anyway here's another one called chicken salad but it has potatoes !

    Salad-e OlivieR - chicken salad

    Ingredients: (4 servings)
    chicken, 400 grams/ __3/4 lbs
    potatoes, 500 grams __1 lbs
    medium onions, 2
    M edium eggs, 3
    peas, 1/2 cup
    medium carrot, one
    dill pickles, 100 grams__ .22 lbs (should not be sweet)
    fresh lime juice, 2 teaspoons
    mayonnaise
    cooking oil
    salt and pepper
    Directions:
    Pronounced as "Salad-e Olivieh" among Persians, this salad is an all time favorite. To make it, peel and thinly slice onions. Fry in oil until slightly golden. Add chicken and fry until colour changes. Wash and peel carrot. Chop into small pieces. Add to chicken with a bit of salt and one cup of hot water. Cook over medium heat for about 20 minutes. Remove bones and cut into small pieces.

    Wash potatoes well. Add hot water and cook over medium heat for about 20 minutes, then mash them well using the back of a fork. Cook peas over medium heat for about 5 minutes. Finely chop dill pickles. Boil eggs until hard. Remove shells and crush well using the back of a fork.

    Add potatoes, peas, pickles, salt, black pepper, mayonnaise, eggs and lime juice to chicken (with a bit of juice) and mix well. Salad-e Olivieh should be served cold.

    Optional: pour the mix in a dish and flatten the surface with the back of a spoon. Place some mayonaise on top and spread over the surface with a knife. Slice one or two dill pickles length-wise and use the slices to decorate Salad-e Olivieh. Salad-e Olivieh is believed to have foreign origin but has been modified in Iran.

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  2. #12  
    Senior Member
    Join Date
    May 2008
    Location
    IN
    Posts
    235
    Quote Originally Posted by SaintLouieWoman View Post
    Does she make it in a mold or just mix it in a bowl? Was wondering about some sort of mold, with the peas on the top, perhaps running off the mold.

    It sounds good, though. Think I'd prefer it without peas. I'm not a big fan of peas. :D
    She uses pickles instead of peas. She usually puts it in the biggest tupperware type of container that we have. Sometimes, she puts it in a rectangular dish with a lid.
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  3. #13  
    An Adversary of Linda #'s
    Join Date
    Aug 2005
    Posts
    22,891
    Quote Originally Posted by CLibertarian View Post
    She uses pickles instead of peas. She usually puts it in the biggest tupperware type of container that we have. Sometimes, she puts it in a rectangular dish with a lid.
    That sounds like the second one "Slice one or two dill pickles length-wise and use the slices to decorate Salad-e Olivieh."
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