Salad Olivier (Iran)
- Total time
- 2 h 20
- servings
- 6 servings
- Dish type
- Starter
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Prep
20 min
Cook
2 h
Total time
2 h 20
Ingredients
Ingredients
- 2 2 chicken fillets
- 5 5 eggs
- 6 6 potatoes
- 2 2 carrots
- 1 1 onions
- 5 5 iranian pickles
- 2 tasse 2 cups of mayonnaise
- 6 c. à soupe 6 tablespoons of lime juice
- salt
- pepper
- 1 c. à café 1 teaspoon paprika
- 1 c. à café 1 teaspoons of pepper / 4
- 1 1 half teaspoons of turmeric
- 1 c. à café 1 teaspoons of white pepper
- olive oil
- coriander
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Method
- 1
Cook chicken in a casserole with 2 cups of olive oil, minced onions, salt, pepper, paprika, turmeric after having let it brown over high heat, for about an hour on medium heat and covered.
- 2
Cook potatoes and peeled carrots for 30 to 40 minutes with boiling water. Salt and drain.
- 3
Meanwhile, strip chicken fillets.
- 4
Cut the pickles and carrots into small pieces.
- 5
Crushing the potatoes.
- 6
Cook eggs for 10 minutes in boiling water. Then plunge them into cold water to stop cooking.
- 7
Cut eggs into small pieces.
- 8
Mix all ingredients in a dish.
- 9
Add mayonnaise, lemon juice and white pepper. Mix again.
- 10
Let your salad stand in the refrigerator for an hour.
- 11
Add some coriander leaves over it.
- 12
Serve fresh at the entrance.
Source : marmiton
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