Persian Rhubarb Stew (Khoresh Rivas)
Persian Rhubarb Stew (Khoresh Rivas) could be just the gluten free and dairy free recipe you've
Persian Potato Salad Salad e Oliveh
Ingredients
- 6 to 8 potatoes (I like Yukon Gold. If the potatoes are large, use 6. If they're medium-small, use 8.)
- 1 cup cornichons, chopped
- 1 small chicken (baked or boiled and shredded; you could use leftover chicken too)
- 4 hard-boiled eggs, chopped
- 1/4 cup freshly-squeezed lemon juice (about 1 lemon)
- 1/4 cup olive oil, plus more for serving
- 1 to 2 cups mayonnaise (homemade or store-bought)
- Salt and pepper, to taste
- 1 cup canned, fresh, or frozen baby peas
- Bread of your choice, for serving. I like with either warmed flat bread or baguette drizzled with olive oil and toasted.
- Lemon wedges
- Chopped chives, for serving
Details
- Servings: 8
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- middle eastern
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