SAEDNEWS: On Yalda Night, people in each city prepare foods and snacks according to their local customs. One of the most delicious treats for the Yalda table is pomegranate Olivier salad.
On Yalda Night, the longest night of the year, people across Iran prepare a variety of colorful foods according to their local traditions and enjoy them with family and friends. Pomegranate Olivieh Salad is a popular appetizer and salad for Yalda, adding a festive and elegant touch to your table. There are many ways to make it, and here we share a simple recipe featuring walnuts, cooked beetroot, and pomegranate.
Ingredient | Amount |
|---|---|
Chicken | 300 g |
Walnuts | 100 g |
Pomegranate | 2 |
Mayonnaise | ½ cup |
Garlic | 3 cloves |
Cooked beetroot | 2 |
Salt & Pepper | ½ tsp |
Boil chicken breast with onion, garlic, a pinch of turmeric, and salt.
Shred the cooked chicken into small pieces.
Remove pomegranate seeds and set aside. Keep the pomegranate crown for garnish.
Mix mayonnaise, garlic puree, salt, and pepper.
Chop the walnuts finely.
Combine shredded chicken, walnuts, pomegranate seeds, and mayonnaise in a bowl.
Grate the cooked beetroot finely.
Press the mixture into a round mold or serving dish to take its shape.
Turn the mold onto a serving plate and cover the top with grated beetroot.
Place the pomegranate crown in the center to resemble a whole pomegranate.
Decorate the remaining surface with pomegranate seeds.
Olivieh salad can be customized with ingredients like potatoes, eggs, pickles, carrots, peas, chicken, mayonnaise, salt, and pepper.
If you prefer to skip beetroot, simply press the mixture into a mold, turn it onto a plate, top with pomegranate seeds, and place the pomegranate crown on top for a festive presentation.
