Ingredients:
6 medium gold potatoes (washed, unpeeled)
1/2 large chicken (cleaned and washed)
1 onion, peeled, but keep whole.
6 eggs
1 jar of Persian Pickles
3/4 bag frozen peas
3 tablespoons salt
1/2 tablespoon pepper
1 tablespoon turmeric
3/4 cup mayonnaise
1/4 cup olive oil
4 limes
Directions:
Fill large stock pot 1/2 full of water. Add the chicken, potato, eggs, onion, turmeric and 2 tablespoons salt. Bring to a boil and let cook for 30 minutes.
Remove eggs from pot, allow to cool. Check potato to see if they are fully cooked. If cooked, remove from pot as well. Otherwise, continue to cook potato until fully cooked. When fully cooked, remove from pot.
Peel eggs from shell.
Peel skin off potato.
Allow eggs and potato to cool.
Cook chicken for approximately 60-90 minutes.
Removed chicken from pot, allow to cool.
Discard water and onion.
Dice potato into 1/2 inch cube pieces, finely chop chicken and eggs.
Finely chop pickles.
Cook peas in microwave for 2 minutes.
In large bowl, combine chicken, potato, eggs, pickle, and peas. Add 1 tablespoon salt, 1/2 tablespoon pepper, mayo, and olive oil. Mix well with hands.
Add the juice of the 4 limes, mix well with hands.
Refrigerate for 24 hours and taste. Adjust mayo, oil, salt and lime to taste.
Serve with pita bread and decorate with tomato and shredded carrot.
Serves 8-10.
