salad-eolovieh

Ingredients: (4 servings)

• Potato: 500 grams
• Chicken (Brest): 400 grams
• Egg: 4
• Carrot: 2 medium
• Onion: 1
• Peas: ½ cup
• Dill pick let: 100 grams
• Fresh lime juice: 1 spoon
• Mayonnaise
• Salt
• Water

Directions:

Pour potatoes and eggs into the pot and let cook with 2-3 glasses of water for 20 min.

Add salt, pepper and turmeric to chickens, then pour 1 glass of water and lime juice, cut onion into 4 parts and peel carrots, add to chickens, when water start boiling, turn down the heat and let cook for 20-30 min.

Pour peas into the small pot with 1 cup of water, cook for 10 min.

Let all of the ingredients become cold.

Crush potatoes, eggs and carrots. Cut chickens and dill pick lets in small pieces.

Add peas, salt and mayonnaise, and mix them completely, put in the refrigerator for 1 hour.

This Iranian dinner food can serve cold and with bread.