SALAD OLIVIEH
No one can resist this Salad Olivieh recipe. This Iranian salad olivieh calls for chicken, eggs, mayo, cilantro, lemon juice, vegetables and more.
Provided by Michelle Minnaar
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, mix the mayo, lemon juice, greek yogurt and olive oil. Set aside.
- Place the rest of the ingredients in a big salad bowl.
- Pour the salad dressing over salad and mix until everything is covered with the sauce.
- Season to taste and serve.
Nutrition Facts : ServingSize A decent main course portion, Calories 788 calories, Sugar 3.9 g, Sodium 609.8 mg, Fat 53.8 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 12.9 g, Protein 41.5 g, Cholesterol 187.4 mg
EASY PERSIAN CHICKEN BREASTS RECIPE
These Persian Chicken Breasts are quick and easy, making an exotic yet comforting dinner, perfect for serving with some jeweled rice. The chicken sits in a simple marinade that includes olive oil, turmeric, paprika, cinnamon, and allspice. This infuses the meat with sweet and savory flavors, perfect for cooking on the grill or in a skillet. This Persian Chicken and rice recipe is based on a traditional Iranian dish, that is bursting with flavor yet mild enough for the whole family.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 15m
Number Of Ingredients 13
Steps:
- Lay the chicken breast flat on a chopping board with the smooth side facing up. Take a long sharp knife and carefully cut horizontally through the chicken breast, trying to keep your knife parallel to the chopping board at all times.
- The chicken breast will start to open up like a book and if you continue to cut through you will be left with two fillets. Repeat with the second chicken breast.
- Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.
- Slice up the garlic clove, add to the spice paste and mix well.
- Add the chicken fillets and turn to coat.
- Cover and marinate in the refrigerator for up to 24 hours.
- Remove the chicken from the refrigerator for 15 minutes before cooking.
- Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.
- Remove the chicken from the marinade, pushing off any bits of garlic.
- Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.
- Brush the chicken with honey and served garnished with chopped parsley and lemon slices.
Nutrition Facts : Calories 275 kcal, Carbohydrate 6 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 714 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PERSIAN CHICKEN WITH TURMERIC AND LIME
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.
Provided by Mindy Fox
Categories Dinner Chicken Rice Lime Juice Yogurt Cardamom Cucumber Herb Mint Cilantro Pistachio
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
- Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
- Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
- Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
- Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.
PERUVIAN CHICKEN, AVOCADO & QUINOA SALAD
Fed up with pasta salad? This gluten-free alternative is packed with lean protein from the chicken, and healthy, heart-friendly fats from the avocado
Provided by Justine Pattison
Time 30m
Number Of Ingredients 10
Steps:
- Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
- While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.
- Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
- Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
- Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.
Nutrition Facts : Calories 512 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
SALAD OLIVIEH RECIPE
How to make salad Olivieh (Chicken, potato and egg salad)
Provided by epersian food writer
Categories Salad
Time 50m
Number Of Ingredients 9
Steps:
- Cook the chicken with onions and salt and water on the gas, so that when cooked, the amount of remaining water is very low.
- After cooking thoroughly, cut the chicken, and cook the peas with some salt and water and separate the water from it.
- Read full text.
Nutrition Facts : Calories 190 kcal, ServingSize 1 serving
PERSIAN-INSPIRED CHICKEN SALAD SANDWICH RECIPE
Upgrade your chicken salad sandwich by adding an exciting Persian twist. This scrumptious meal has juicy marinated chicken and homemade lemon-dill mayo.
Provided by Recipes.net Team
Categories Sandwich
Time 55m
Yield 4
Number Of Ingredients 22
Steps:
- Grind the onion, lemon juice, paprika, oregano, and garlic in a food processor or blender.
- Remove the mixture to a non-aluminum bowl or container.
- Stir in the olive oil and season to taste with salt and pepper.
- Toss the chicken in this mixture, cover and refrigerate overnight.
- Preheat the broiler. You may also cook the chicken on top of the stove. Use a nonstick skillet set over medium heat.
- Broil the chicken about 4 to 5 minutes on each side, or until cooked through.
- When cool enough to handle, cut into ½-inch cubes.
- Stir the lemon zest, juice, and dill into the mayonnaise and yogurt; season with salt and pepper.
- Refrigerate until ready to use.
- Fold the chicken and walnuts into the mayonnaise.
- Adjust the seasonings if necessary.
- Cut the pita bread in half and open the pockets.
- Place the feta, mint, basil and watercress in the pita, then spoon in the chicken-salad mixture.
Nutrition Facts : Calories 696.00kcal, Carbohydrate 38.00g, Cholesterol 90.00mg, Fat 46.00g, Fiber 3.00g, Protein 33.00g, SaturatedFat 7.00g, ServingSize 4.00, Sodium 652.00mg, Sugar 3.00g
OLIVIEH SALAD AKA PERSIAN CHICKEN SALAD
A super delicious chicken salad recipe that is a twist on the classic version.
Provided by Fit Fab FODMAP
Categories dinner
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl, add all of the ingredients and gently mix together. Add more salt and pepper as needed.
- Serve immediately or form into the shape of your choice. Add a light layer of mayonnaise to the top, followed by a design of your choice.
PERSIAN POLO CHICKEN
I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house.
Provided by Mirj2338
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides.
- Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
- Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
- Bone the chicken if you like.
- Wash and cook the rice, but do not steam it.
- It should be just partially cooked.
- Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan.
- Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice.
- Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
- The cloth will capture the steam rising from the rice and help to make it fluffy.
- Serve all mixed together.
SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD
Make and share this Salade Olivier - Persian Potato Chicken Salad recipe from Food.com.
Provided by Barbell Bunny
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
- Shred the chicken breast into small pieces with your hands.
- Cut the carrots into small cubes.
- In another pot, boil the potatoes and eggs.
- Remove the eggs after 12 minutes.
- Remove the potatoes when tender.
- Crack the eggs, peel them, and cut into small pieces.
- Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
- In a small pot, cook the frozen peas according to package instructions.
- Cut the pickles into small cubes.
- In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
- In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
- Add the dressing to the potato salad, and mix well.
- Refrigerate for 2 hours before serving.
- Serve chilled.
PERSIAN CHICKEN
Persian Chicken - An impressive freezer recipe made with ground nuts and pomegranate molasses. Ready in 40 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
- Whilst the chicken is cooking, place the walnuts in a food processer and blend just until they turn to fine crumbs. Don't over-blend or you'll end up with walnut paste.
- Add the walnuts, garlic and ground almonds to the pan and cook with the chicken for 1 minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
- Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
- Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
- Top with pomegranate seeds and chopped parsley.
Nutrition Facts : Calories 573 kcal, Carbohydrate 28 g, Protein 42 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 124 mg, Sodium 1025 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
PERSIAN CHICKEN SALAD
You can enjoy the same delicious meal at home that you'd find at a fine Persian restaurant using Leanna from Pennsylvania's recipe for Persian Chicken Salad. Leanna's mother-in-law taught her how to make this wonderful "Salad Olivieh," generally made with potatoes, that Leanna modified to make friendly for dialysis and diabetes diets.
Provided by DaVita renal dietitian Leanna from Pennsylvania and created by her mother-in-law.
Yield 8
Number Of Ingredients 1
Steps:
- Remove skin from chicken and place in a pot with finely chopped onion. Cover and cook for 1-1/2 hours over low heat. No water is needed, as chicken makes its own juice. When done, allow chicken to cool and save broth.
- In a large bowl, whisk together chicken broth, mayonnaise, Dijon mustard, olive oil, vinegar, lime juice and black pepper. Set aside. This is the dressing for the chicken salad.
- Chop the carrots, spring onion, celery, parsley and hard-boiled eggs. Rinse the pickle spear and olives to remove some of the sodium; chop.
- Mix together the chicken, vegetables, eggs, peas, parsley, pickles and olives.
- Cover chicken mixture with dressing mixture and toss to combine ingredients.
- Transfer to flat plate, cover and chill for at least 2 hours before serving.
Nutrition Facts : Calories 386, Carbohydrate 6 g, Cholesterol 122 mg, Fat 30 g, Fiber 2.2 g, Protein 23 g, ServingSize 3/4 cup, Sodium 224 mg
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- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.
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- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks.
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- Place sliced chicken breasts in a bowl or resealable plastic bag with 1/4 cup of the dressing. Place in the refrigerator and marinate for 30 minutes or up to 24 hours. Store remaining dressing in refrigerator until ready to use.
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