In my last article, I was telling you how lovingly I cherish the memory of Azadeh, a Persian lady I met in Lima when I was living in Peru. Azadeh taught me how to make great and simple Persian dishes. I will never forget the colours, smells and warmth of her kitchen while she passionately guided me through the process of “playing with food”. Here are two more Persian recipes I want to share with you, Salad olivieh and Baqali Polo.
Salad Olivieh (chicken salad)
-1 chicken breast
-1/2 kg boiled potatoes
-250 gr. small cucumbers marinated with vinegar
-5 boiled eggs
-500 gr. of mayonnaise
-juice of two lemons
-salt and pepper to taste
In a bowl mix the boiled and filleted chicken with the smashed potatoes.
Add the cucumbers cut into cubes.
Add the boiled eggs and the peas:
Add mayonnaise in a big quantity and the juice of 4 or 5 lemons.
Mix and pour the mixture on a big plate:
Form a cone with a spoon and cover it with mayonnaise.
Garnish the cone with peas and pieces of boiled eggs at the top of it.
Baqali Polo (rice with beans and fennel)
-4 cups of rice
-2 cups of fresh, washed and cut beans
-4 cups of dry fennel
-4 spoons of butter
-1 clove of garlic
Boil rice and beans cut in two together.
Drain and add the fennel herbs:
On the bottom of a saucepan pour a little bit of oil and butter.
Once they are hot remove them and keep separately in a cup.
Place some leaves of salad at the bottom of the saucepan:
Pour the rice on it and press it with a wood spoon:
With the help of a knife make holes and pour the melted butter and oil into them.
Cover and cook on a low heat then turn it on a plate.
It is important to line the cover of the saucepan with a cloth, Azadeh brings these nice cover protections back from Teheran, in order to avoid that the steam leaks and soaks the rice: