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Olivier salad (Persian: الويه) is popular in Iran, where it is known as salad Olivieh and usually made with potatoes, eggs, Persian pickled cucumbers, carrots, chicken, peas and mayonnaise, and is frequently a sandwich filler. [10] Russian salad, Karachi, Pakistan
Salad Olivie: Mixture of potato, eggs, peas, and diced chicken (or sausage), dressed with mayonnaise. Caviar: Salt-cured fish eggs. Dolme: Stuffed peppers or vine leaves. Kufte: Meatball or meatloaf dishes. Zaban: Beef tongue. Pache: Boiled parts of cow or sheep; also known as khash.
Chelow kabab is considered to be the national dish of Iran. [1]Iranian cuisine is the culinary traditions of Iran.Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, [2] [3] [4] it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
Piyaz (Turkish: piyaz, Persian: پیاز, Kurdish: pivaz, piyaz [1] for "onion" or salad) is a bean salad or meze in Turkish cuisine and Persian cuisine that is made from any kind of boiled beans with raw onion, parsley and sumac. Optionally, a boiled egg can be added to this dish.
Afrikaans; العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Shirazi salad (Persian: سالاد شیرازی sālād shirāzi) [1] is a Persian salad that originated from and is named after Shiraz in southern Iran. [2] [3] [4] It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the Qajar era. [5]
Borani-e Esfanaj is a cold Persian salad made with spinach and yogurt, and other types of borani salad dishes are found in Turkish cuisine and other Middle Eastern cuisines. [3] Borani-e Khiar is an Iranian salad with yogurt, cucumber and walnut. The spinach yogurt salad is known as Sabzi Boranee in Afghanistan.
Zeytoon Parvardeh (Persian: زیتون پرورده, romanized: Zeytun Parvarde, lit. 'Processed Olives') is an Iranian appetizer made from olives and its place of origin is Gilan province. [3] It is served cold as a condiment with the main dish. [4]
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