Thursday, 8 September 2011

Persian Salad (Salad Olivieh)

Following a delicious meal at Rayhoon in Stockport and sampling flavours and dishes which were new to us, I decided to try and recreate one of the starters we had there.
It was the first time we'd visited that restaurant, and the food and atmosphere were great. We went on a Thursday night and they had a pianist performing all night which added to the ambience. The service was a little eratic, but nothing too bad really. The chef/owner even came out at the end of the night to apologise. We certainly didn't think the service that night was bad enough for the apology from the owner, but it was noted.
The food was very good, and as I've already said, we did try several different flavours, all of which were new to us. We will, no doubt, return, and then do a proper post about the place.


One of the starters we ordered to share between our party was Salad Olivieh, or Persian Salad. According to the menu this was "a combination of shredded chicken, gherkins, potato, egg, peas in a light coating of mayonnaise "a feeling of pleasure and fulfilment"". Interesting description. So all the ingredients we need to recreate it.
I since looked up Persian Salad on the internet and found a few recipes, all with the above ingredients, but with the addition of lime juice, and some with added carrot.
I decided to stick to the menu version.

Persian Salad (in a pre-served state)
We've actually started to notice a few mentions of Persian food here there and everywhere. A couple of issues ago, there was a recipe in Good Food Magazine, and in the September issue of delicious. there is a feature about blogger Sabrina's passions and a rather delicious looking recipe. Plus since visiting Rayoon, I've since heard of another very good Persian restaurant in the Stockport area. Maybe this is the flavour of things to come? Certainly could be in our house.

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