Salad Olivier (Iran)

Ingredients

For 6 servings

• •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

Method

1. 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. 2.Cook potatoes and peeled carrots for 30 to 40 minutes with boiling water. Salt and drain.
3. 3.Meanwhile, strip chicken fillets.
4. 4.Cut the pickles and carrots into small pieces.
5. 5.Crushing the potatoes.
6. 6.Cook eggs for 10 minutes in boiling water. Then plunge them into cold water to stop cooking.
7. 7.Cut eggs into small pieces.
8. 8.Mix all ingredients in a dish.
9. 9.Add mayonnaise, lemon juice and white pepper. Mix again.
10. 10.Let your salad stand in the refrigerator for an hour.
11. 11.Add some coriander leaves over it.
12. 12.Serve fresh at the entrance.