Salad Olivieh is a chicken and potato salad that has won most if not every Iranian’s heart! To mention Salad Olivieh to an Iranian is to watch an excited smiling face staring back at you and to hear tales of where and how they used to eat this salad. Most of us would have it wrapped in a thin lavash style of bread and eat it as a sandwich.
Salad Olivieh, originally a Russian dish, gained international fame at the turn of the century and became wildly popular. Because of Iran’s proximity to Russia, a number of Russian dishes have found their way to Iran via the Caspian Sea area.
Persian cucumbers have ruined it for me! When you grow up eating cucumbers in the way that Americans eat apples and oranges, you are in for a disappointment the first time you cross paths with an ordinary cucumber. Persian cucumbers are delicate, high on cucumber flavor, and low on the chalky/bitterness factor. Their skins are sweet and soft, though frequently peeled and sprinkled with salt and pepper, allowing the cucumber to be eaten as you would eat a banana.
When it comes to selecting cucumbers, I always choose this tender and flavorful variety if I can. When I don’t have access to the Persian variety, my go-to is the English cucumber. I feel quite cheated by the regular variety of cucumber as by the time I have peeled the tough and thick skin, I then have to deal with the big, pesky, watery seeds that deliver a good dose of bitterness.
Cucumber salads are very common in Iran, and of course there is the famous and tasty Salad-e Shirazi that has the cucumber mingling with ripe red tomatoes, spring onions, mint, freshly squeezed lime juice, and olive oil. Refreshing and delicious!
This is a slightly different variety in that it uses apples instead of tomatoes and the dressing is a little more complex.