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serves 8-10
preparation time: About 1½ hours
Recipe type: Salad/Side Dish/Sandwiches
Cuisine: Persian
  • For the chicken:
  • 8 chicken drumsticks, skin removed
  • 2 small onions, peeled and cut in half
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 ¾ cups cold water
  • The salad ingredients:
  • 6 large eggs, hard boiled
  • 6 medium white potatoes, steamed with skin
  • 3 medium carrots, peeled and steamed
  • 1 cup frozen sweet peas
  • 8-9 baby dill pickles, roughly chopped
  • ¼ cup apple cider vinegar
  • 1 ½ cups real mayonnaise
  • 1 tsp Dijon mustard
  • Suggested bread and condiments:
  • Pieces of crusty French baguette
  • Sliced baby dill pickles
  • Sliced tomatoes
  • Olives
  • Romaine lettuce, or fresh parsley sprigs
  1. Cook the drumsticks (see the notes) with 1¾ cups cold water, 1 teaspoon salt, ½ teaspoon ground black pepper and onion halves until the meat falls off the bone and most of the water is cooked off. Discard the onion halves. There will be about ½- 3/4 cup very rich broth left in the pot. If there is too much broth, transfer the chicken to a plate and cook the broth over medium low heat and reduce it down to ¾ cup. Place the broth in the fridge until the rest of the ingredients are ready. The broth will become gelatinous and thickened.
  2. Meanwhile cook the rest of the ingredients: Steam the potatoes with skin until easily pierced through with a fork (about 30 minutes on medium heat). Set aside until cool enough to handle. Peel the skin and medium dice the potatoes and add them to a bowl. Add ¼ cup cider vinegar to the bowl and stir to coat. Set aside.
  3. Peel the carrots and steam until very tender. Turn the heat off and add the frozen sweet peas to the pot and cover with the lid. It takes only a few minutes to thaw the frozen peas. Small dice the carrots when cool enough to handle. Set aside.
  4. Hard boil 6 eggs (see notes). Drain the hot water and fill the saucepan with cold water. Peel the eggs when cool enough to handle. Make a shallow cut on the egg white, leaving the egg yolks whole (I like to crumble the egg yolks at the end so they keep their shape and color better, but you may dice the whites and yolks at the same time if you prefer). Medium dice the egg whites and set them aside.
  5. When the chicken is cool enough to handle, remove all the bones, dice it medium and add it to a large bowl. Add the diced carrots and thawed peas to the bowl. Add the thickened broth to the bowl and toss with a spatula or a large spoon several times.
  6. Add the diced potatoes, egg whites and crumbled egg yolks to the bowl.
  7. Use your knife or a food processor to roughly chop the baby dill pickles. Add them to the bowl.
  8. Add 1 ½ cups mayonnaise and 1 teaspoon Dijon mustard to the bowl and use a spatula or large spoon to mix all the ingredients very well.
  9. Add freshly cracked black pepper and salt to taste.
  10. Serve the Salad Olivieh with toasted pieces of crusty French baguette, sliced spicy dill pickles and tomatoes, Kalamata olives, Romaine lettuce, or fresh parsley sprigs.
**To save time I cook the chicken in a pressure cooker on medium high for 30 minutes after the initial rattle of the pressure buildup indicator. (Remove the pressure cooker from the heat; follow the safety instructions per your manual to open the pressure cooker).
**If you’re using a regular stockpot, instead of a pressure cooker, cook the chicken with the same amount of water indicated in the recipe, over medium low until the meat falls off the bone, about 1 – 1 ½ hours.
**To make hard boiled eggs: Add 6 eggs to a small saucepan, add enough cold water to cover the eggs. Without covering the pan, bring the water to a boil over medium low heat to prevent cracking, then let it boil for 5 minutes. Turn the heat off, cover the pan with the lid and let it sit for 30 minutes. Drain the hot water and fill the saucepan with cold water.
Recipe by Persian Mama at