Salad Olivieh (Persian Chicken Potato Salad)
ID: 95480822...
Salad Olivieh is a creamy, comforting chicken and potato salad highly popular in Iran, adapted from the traditional Russian Olivier salad. This recipe shapes the salad into an elegant festive cake, layered with shredded chicken, mashed potatoes, carrots, peas, and pickles, then finished with a smooth mayonnaise frosting and beautifully decorated with cucumber roses, radishes, and cherry tomatoes.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
🍳 調理の流れ
Boil the potatoes, eggs, carrots, and seasoned chicken until tender, then cool and peel them. → Shred the cooked chicken, mash the potatoes with egg yolks, and finely dice the carrots, pickles, and egg whites. → Prepare a seasoned mayonnaise dressing with lemon juice, salt, and pepper. → Fold the chicken, vegetables, egg whites, and boiled peas into the mashed potato mixture with the dressing. → Press the salad into a lined springform mold, chill, coat with a outer layer of mayonnaise, and decorate with vegetable garnishes.
調理手順
簡単な手順
Boil the potatoes, eggs, carrots, and seasoned chicken until tender, then cool and peel them. → Shred the cooked chicken, mash the potatoes with egg yolks, and finely dice the carrots, pickles, and egg whites. → Prepare a seasoned mayonnaise dressing with lemon juice, salt, and pepper. → Fold the chicken, vegetables, egg whites, and boiled peas into the mashed potato mixture with the dressing. → Press the salad into a lined springform mold, chill, coat with a outer layer of mayonnaise, and decorate with vegetable garnishes.
イントロ
Salad Olivieh is a creamy, comforting chicken and potato salad highly popular in Iran, adapted from the traditional Russian Olivier salad. This recipe shapes the salad into an elegant festive cake, layered with shredded chicken, mashed potatoes, carrots, peas, and pickles, then finished with a smooth mayonnaise frosting and beautifully decorated with cucumber roses, radishes, and cherry tomatoes.
ステップ 1
Put potatoes, eggs, and peeled carrots in a big pan. Add enough water to cover them, cover with a lid, and boil until soft.
ステップ 2
In another pot, add the chicken breasts, 1 tsp salt, 1/4 tsp black pepper, a pinch of chili powder, and 1 tsp turmeric. Add enough water to cover the chicken, add 2 quartered onions, cover, and cook over medium heat for 30-35 minutes.
ステップ 3
In a small saucepan, boil the green peas in water for 2 minutes.
ステップ 4
Turn the chicken breasts occasionally in the pot to ensure even cooking.
ステップ 5
Drain the boiled green peas and rinse them immediately with very cold water to stop the cooking process and preserve their bright green color. Set aside.
材料リスト
重要なメモ
Rinse boiled green peas with ice-cold water immediately to lock in their vibrant green color.
Remove boiled carrots after 10 minutes; they should remain slightly firm so they hold their shape and don't turn mushy in the salad.
Peel and mash the potatoes while they are still warm to achieve a smoother, lump-free consistency.
Gently fold the green peas in at the very end to prevent them from bursting and turning the salad green.
コミュニティコメント
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...