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Category: Salads

Iranian-Style Chicken & Potato Salad (Olivier Salad)

Happy Nowrouz and Spring Equinox! May this new cycle of life bring Peace to the world and happiness, health and prosperity to you all! I know I’ve been missing in action since February but here I am again with a delicious olovieh salad recipe which I hope you will make and enjoy this spring. 

Salad olovieh is our version of the Russian salad also known as Olivier salad. Many countries have a version of this salad created in 1860s by Belgian Lucien Olivier, the chef of the Hermitage, one of Moscow’s grandest restaurants, and so does Iran. The Iranian version, like all of the other versions of Olivier’s grand creation, isn’t even remotely similar to the original. The salad served as the Hermitage included smoked duck, crayfish, veal tongue, grouse and even caviar.

Ingredients for the Iranian version of Olivier salad.

The first time I had this delicious salad was at a birthday party when I was about ten years old. For some reason it has become a standard children’s birthday party dish but it’s very popular with grown-ups too. You are likely to find olovieh salad on almost every buffet table and very often on picnic spreads. One can almost say it has been naturalised on Iranian soil but the history of olovieh salad in Iran is probably just a little over sixty or seventy years long.  

This recipe for the Iranian version of the Russian salad (aka Olivier salad) includes chicken.

Sālād olovieh sounds like a very old-fashioned dish, and it is, but it’s really moreish and versatile. You can serve it at brunch or for a BBQ party or as sandwich filling. I think using herby, slightly tart fermented cucumber pickles is what makes the salad taste much fresher than a regular mayonnaise-based potato salad. Use shop-bought Iranian khiyar shoor or any Middle-Eastern, Turkish or Polish whole cucumber/gherkin pickles made without sugar. Polish cucumber pickles are the best. And do shred the chicken breast instead of chopping it because shredded chicken gives a very nice texture to the salad. 


Serves 4-6

  • 1 rotisserie chicken breast, skinned and shredded
  • 2 medium baking potatoes
  • 1 medium carrot
  • 150g pickled cucumbers, preferably Iranian
  • 2 hard-boiled eggs
  • 100g cooked peas
  • 5 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice or ½ tbsp white wine vinegar
  • White pepper
  1. Boil the potatoes (in their jackets) and the carrot in salted water. Allow to cool completely.
  2. Peel and dice or grate the potatoes. Dice the carrot, pickles and eggs. Mix well with the shredded chicken and peas.
  3. Mix the mayonnaise with the lemon juice or vinegar and white pepper and pour over the chopped ingredients. Mix well. Add more mayonnaise or some olive oil if the salad looks too dry.
  4. Chill in the fridge for at least two hours. Serve piled in a bowl or on a lettuce-lined plate and decorate with more mayonnaise, peas or pickles if you wish. Enjoy!

Persian-Inspired Sautéed Swiss Chard with Pomegranate

A delicious Persian dish from northern Iran inspired me to write this sautéed Swiss chard and pomegranate recipe. The original dish (esfenaj ba robbe anar) is cooked with spinach but Swiss chard works perfectly in it. Making this dish is a good way to use up all those beautiful chard leaves and add lots of nutrition to your winter diet.

Swiss chard is related to beets and is a very delightful plant to grow in the vegetable garden. The pretty stalks come in a riot of bright reds, pinks and yellows. Very often people use the pretty stalks and bin or compost the leaves but the leaves are so full of nutrition it’s a shame to throw them away.

Swiss chard is from beet family. These beauties came from my allotment last year. The ones on the right with red stalks are chard.

I use chard leaves in Persian soups like my Persian Plum Soup with Fried Mint Topping. Chard leaves are also perfect for stuffing, in the same way as grape vine leaves are. My vegan Persian-Style Stuffed Chard Leaves were a hit with my family. Same goes with beet leaves. Bunches of beet leaves are sold in farmers markets in Iran along with other green for making soups and other dishes.

I grow chard in the vegetable patch, in flower borders among flowering plants and even in pots. It’s so easy to grow from seed and not demanding at all. All you need to do is to push a few seeds in the soil and wait for them to germinate. You can cut larger stalks and the plants will keep producing more right through autumn and early winter months.

Swiss chard is a biennial plant that can easily be grown from seed between June and October.

My recipe also calls for pomegranate seeds (arils) and molasses. It’s no wonder that pomegranates feature in so many everyday Persian dishes. Pomegranate trees can be found in most places in Iran but they also grow wild in the northern regions of the country. Wild pomegranates are usually very sour and have smaller arils.


Sour pomegranates are perfect for making pomegranate paste, a very thick dark concentration of pomegranate juice, and pomegranate molasses which is often sweetened with sugar. Only a few years ago it was quite hard to find pomegranate molasses outside Iran and the Middle East anywhere other than in specialty groceries but it has found its way to most supermarkets now, at least here in Britain, and is supplied by many online retailers.

Wild pomegranate is usually small and very tart in flavour.


I guess it’s time to give you the recipe. I like to serve this pretty little dish as a side with meat or chicken or as a vegetarian/vegan dish with flat bread or a crusty loaf. The following quantities make generous side portions for four people.


  • 1 large red onion, thinly sliced
  • 4 tbsp oil (I prefer extra virgin rapeseed oil)
  • 3 cloves of garlic, finely chopped
  • 1 kilo chard stems and leaves
  • 1/2 tsp turmeric
  • 1/4 tsp ground black pepper
  • 1/4 tsp chilli powder (optional)
  • 1/2 tsp salt
  • 1 cup pomegranate seeds (arils)
  • 2 tbsp pomegranate molasses


  1. Roughly chop the chard stems and leaves separately. Set aside.
  2. Heat the oil in a large lidded frying pan and cook the sliced onions on medium-low heat until they are golden. Add the chopped garlic, the spices and chard stems and cook for 2-3 minutes. Throw in the chopped leaves, salt and a few tablespoons of water and cover the pan with the lid. Reduce the heat to low and allow the chard leaves to wilt and cook for about ten minutes.
  3. Save a couple of tablespoons of the pomegranate seeds and add the rest to the chard. Cook while stirring for a few minutes until all the water is completely absorbed. Add the pomegranate molasses and stir. Cover and cook on very low heat for five minutes. Sprinkle with the reserved pomegranate seeds and serve.

Marinated Black Olives with Citrus & Green Peppercorns

A marinated black olives recipe for today. Your family and friends will keep asking for these delicious and gorgeous looking marinated black olives and the recipe of course! There’s no easier way to impress guests than serving these, I guess. I usually put big bowls of these on the drinks table to avoid having to replenish the bowl all the time. They are usually gone within minutes and I have to bring in more!

That said, I must also say that making marinated olives at home is quite cheaper too. You only need a few ingredients in jars that you can buy for a fraction of the cost of marinated olives from delis or supermarkets.

Thinly sliced unpeeled oranges and lemons impart a deliciously sweet/sour flavour to the mix and are very tasty to eat too.

Besides oranges and lemons I put my favourite ingredient, pickled green peppercorns, in the mix. These tiny jewels aren’t spicy at all but have a wonderful exotic scent. Pickles green peppercorns come in tiny jars.

Pickled green peppercorns are soft and a bit salty. The flavour is similar to black peppercorns.

If you can’t find pickled green peppercorns  just substitute whole black peppercorns. The difference is more in that you can (and should) eat the pickled peppercorns but the black ones are only used for the flavour. They are too hard to bite in. If you get lucky and find fresh black peppercorns, like I have a few times, do use it by all means! It’s fabulous!

Fresh black peppercorns I found in our local Asian shop. I got so excited I bought a lot and froze them.

The last major ingredient, is very readily available everywhere. Pickled garlic. You can use fresh garlic cloves but I find these tastier in my marinated olive mix. The flavour is quite mild too so it doesn’t overpower the other flavours.

Pickled garlic add a mild garlic flavour to the mix. Use as few or as many as you like.

I make many different kinds but this one is my real favourite non-Persian marinated olives recipe. It’s just of those kitchen adventures that turned out really well and has stayed a favourite recipe for many years. But there are fabulous Persian marinated olives too. I will write about that in another post. I’ll just give you a sneak peek of the picture of one type I make for now.

One of the several kinds of Persian marinated olives. This one’s flavoured with pomegranate syrup, herbs and walnuts.

Olives have been cultivated in many parts of Iran for centuries but almost all of our olives and olive oil are consumed domestically. The best marinated olives in Iran come from the Caspian Sea region where tea, rice and citrus fruit are also very important crops.

OK, I guess I should give out the recipe now. To make a big jar you will need the following ingredients. This makes about two medium jars of marinated olives. By the way, I never peel my oranges and lemons but scrub them very well. The peel adds so much flavour to the mix. But peeled is OK if you add some zest to the olives.


  • I large jar pitted black or green olives
  • 1 orange (preferably organic)
  • 1 lemon (preferably organic)
  • A few cloves of pickled garlic (as many as you like)
  • 1 tbsp pickled green peppercorns (or more)
  • 1/4 red pepper, thinly sliced
  • A couple of sprigs of thyme, stalks removed
  • 1 tsp sweet smoked Spanish paprika
  • 1 scant tsp smoked or regular sea salt flakes
  • 125ml extra virgin olive oil
  • Pinch of chilli flakes (optional)
  • Method: 
  1. Wash the orange and lemon well and dry. Thinly slice one half, juice the other.
  2. Drain the olives in a sieve and put in a large bowl. Add all the other ingredients and mix well. Cover the bowl with cling film or lid and put in the fridge for at least a day but ideally for a week or two. Stir the mix several times during this time to distribute the flavours.
  3. If you are not serving within a day or two put the olive mix in clean jars and top up with enough olive oil to cover them completely. Screw the lids on and keep in the fridge. They will keep for months there if you can resist the temptation to bring them out at every meal! Enjoy!