a classic childhood favourite Persian meal

In this recipe, there is no measurement of the ingredients because I never measure cooking daily meals. And I never recall my mother or grandmother or even any housewife I know ever measured their daily recipes in the kitchen. So I decided to make an ensemble of this classic childhood favorite into an all-time beloved recipe revamped for us older.

The original recipe, as all us Iranians know, calls for boiled potatoes and eggs in an ocean of mayonnaise. Though I love love love my lovely Olvieh, I have to be careful with my figure knowing I won't get up unless I lick the bowl clean. So if like me, you are one of those more mature adults who enjoy the sophisticated yet healthy pallets please try this. I used cooked chickpeas and red lentils as a base, literally instead of boiled potatoes and eggs and made it completely vegan (using vegan mayo) and still vegetarian in case you use ordinary mayonnaise.


  • cooked chickpeas
  • cooked red lentils
  • roasted sunflower seeds
  • chopped dill
  • chopped gherkins
  • chopped spring onion
  • fresh lime juice
  • chopped green pepper
  • grated raw broccoli
  • mayonnaise
  • mustard
  • salt and pepper


  • in a large bowl, mash the cooked chickpeas and red lentils with the back of a fork
  • add in all the ingredients
  • mix well
  • make sandwiches with your favourite bread or serve beside crackers
  • mix all the ingredients in a bowl
  • make sandwiches with your favourite bread or crackers

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