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Salad-e Anar ba Morgh- Pomegranate Chicken Salad سالاد انار و مرغ

Salad-e Anar ba Morgh- Pomegranate Chicken Salad سالاد انار و مرغ

The bright red pearls give the salad a sweet and sour note and a nice crunch.

Course appetizer, Mazeh, Mezze
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Salad-e Anar ba Morgh- Pomegranate Chicken Salad سالاد انار و مرغ
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 people
Author Labsalliebe

Ingredients

INGREDIENTS CHICKEN AND POMEGRANATE SALAD

  • 350 g chicken breast fillet
  • 1 onion
  • 1 tsp salt
  • 4 eggs
  • 1 jar salted dill pickles small
  • 100 g mayonnaise
  • 25 g cilantro fresh
  • 1 lemon zest and juice of
  • salt, pepper

TOPPING

  • 3 tbsp mayonnaise
  • 3 pomegranates  fresh

Instructions

PREPARATION CHICKEN-POMEGRANATE SALAD

  1. Peel and quarter the onion.

  2. In a small pot, cook the chicken breast with one teaspoon of salt, the onion, and some water for 30 minutes. Once cooked, remove from the broth, drain, and shred it apart.

  3. Boil the eggs for 10 minutes and finely chop them.

  4. Meanwhile, finely dice the salt-dill pickles.

  5. Wash the cilantro, spin it dry, and chop it finely.

  6. Grate the lemon zest and juice the lemon.

  7. Remove the seeds from the pomegranates and set them aside.

  8. Mix all the ingredients except for the pomegranate seeds thoroughly, and season with salt and pepper to taste. Transfer to a bowl and refrigerate for 1 hour.

TOPPING PREPARATION

  1. Turn the chicken-pomegranate salad out of the bowl and coat it with mayonnaise.

  2. Gently apply the pomegranate seeds all around and press them lightly. Optionally, refrigerate again for 1 hour.