In this episode of the program #Yami_Gasteronomi, #Mahyar has presented the most complete and accurate video of the training of this popular and classic dish with the training of the famous Alweeh salad of Andre's 40s of Tehran. Also, in this video, the historical and interesting story of the invention of Eloieh salad by the Belgian chef Mr. Lucien Olivier in 1860 at the Armitage restaurant in Moscow and the stories of betrayal and theft of the recipe that he protected for 40 years are told. Andre, which was opened in 1316 at the intersection of Amirakram, Pahlavi Street, Tehran, was one of the most famous and popular deli shops in old Tehran, the taste of Alweh salad sandwich reminds many of the compatriots of happy days. Explaining all the important points in detail, Mehyar recreates an old original recipe with his own signature, showing all the working steps and details in simple language. *** English ingredients down below! Ingredients required for approximately 5.5 kilos of Alveh salad (30 medium sandwiches or 18 press main meals or appetizers for 25 people) Fresh chicken breast - skinless and boneless 4 pieces (about 1 kilo) Potatoes 2 kilos Carrots 150 grams Eggs 6 peas, cleaned 300 grams of high-quality pickled cucumbers (preferably lactic fermentation) 850 grams of pitted green olives 150 grams of mayonnaise 900 grams of butter (for the final stage of cooking the chicken) 30 grams of fresh lemon juice: set as described in the video, a standard size spoon Take: 5 ml for tea and 15 ml for food, freshly ground black pepper, 1 tsp. 1 spoonful of red pepper flakes Header (or half of this amount of hot red pepper powder) Salt as needed (adjust according to the video description at the end) Playlist of all "Sandwich Jat" videos: • Sandwich Jat Playlist of all "Mazhejat" videos: • Mezejat Link to the video Egg cooking training: • Professional technique of cooking hard-boiled eggs for... Link to the video of bread suitable for sandwiches: • Specialized training of the best sandwich bread... Link to the video of probiotic pickled cucumbers by the lactic fermentation method • Delicious and useful natural pickled cucumbers for Hello... Link to the video of health tips and the correct way to use gloves in cooking: • Scientific review of the positive and negative points and the healthy method... ****** A brief history of black bread in Iran by Mr. Dariush Shahbazi : https://www.darioush-shahbazi.com/art... Ingredients for roughly 5.5 kg Olivier salad (sufficient for 30 medium sandwiches, or 18-20 plate servings) Fresh Chicken breasts, skinless & boneless: 1 kg Potatoes ( Yukon gold preferred) 2 kg one medium carrot (~150 g) Fresh eggs: 6 hard boiled (for 14 minutes, don't overcook!) Green peas: 300 g (net, hulled weight) Pickles: 850 g (fermented type preferred) - avoid sweet types) Green olives: 150 g net pitted weigh Real Mayonnaise: 900 g (avoid low-fat, Hellman's preferred) Butter: 30 g (for adding to the chicken breasts after cooked) Fresh lemon or lime juice: 1 tsp added to chicken breasts at the end of cooking, 2 tbsp initially added to the salad, and as much as necessary to balance the sweetness imparted by mayo, carrots and peas: caution, add sparingly, mix, taste, and adjust as necessary to your taste . - Freshly ground black peppers: 1 heaping tsp - Red chili flakes (or half as much Cayenne powder): 1 heaping tsp - Salt: 1/2 tsp in the pot cooking the chicken; tiny pinch in the pot cooking peas; and adjust to taste in the end after mixing everything, more salt may not be needed depending on the salinity of pickles and olives. ** Don't hesitate to ask if anything is not clear!