Persian-style Russian salad with tarragon mayonnaise

Persian-style Russian salad with tarragon mayonnaise

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

We were surprised to see interpretations of this old-fashioned favourite on buffet tables at restaurants and hotels around Iran. Its success rests on the quality of the ingredients, so use young, tender, freshly cooked vegetables. It’s also vital to use French tarragon, which has a much more intense flavour than the Russian variety.

For a heartier dish, add about 250 g of cooked chicken cut into small chunks — a peculiarly Iranian addition.

Ingredients

Quantity Ingredient
250g peas in the pod
or 100g frozen peas
400g waxy potatoes
6 baby carrots, lightly scraped
250g cooked chicken, cut into small chunks, (optional)
1/2 cup finely diced cornichons
3 hard-boiled free-range eggs, finely chopped
2 tablespoons thick natural yoghurt or sour cream
3-4 tablespoons Mayonnaise
or 3-4 tablespoons good-quality bought mayonnaise
2 tablespoons chopped tarragon leaves, or to taste
sea salt and freshly ground black pepper

Method

  1. Shell the peas, if using fresh ones. Cook the potatoes, carrots and peas, separately, until tender. Peel the potatoes and cut into 1 cm dice. Cut the carrots into 1 cm chunks. Toss the vegetables together in a large mixing bowl and allow to cool.
  2. Add the chicken, if using, along with the cornichons and egg and toss gently.
  3. In a separate bowl, mix the yoghurt with the mayonnaise. Stir in the chopped tarragon, adding more or less to taste, and season with salt and pepper. Add to the salad and toss so that everything is lightly coated. Add a little more mayonnaise if necessary. Taste and adjust the seasoning to your liking.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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