Sini Ardour-e Mota’faavet (سینی اردور متفاوت) — Persian Celebration Hors d’Oeuvres Platter

• 700 gPotatoes, peeled and cut into 3 cm chunks (For Salad Olivieh base)
• 350 gChicken breast, boneless skinless (Poached; traditional protein for the salad)
• 1200 mlWater (For poaching chicken and boiling potatoes)
• 1 leafBay leaf (Optional but classic for gentle aroma)
• 10 gSalt (Divided; adjust due to olives and pickles)
• 2 gBlack pepper, ground (About 1/2 tsp)
• 6 largeEggs (4 for Salad Olivieh, 2 for platter garnish)
• 180 gDill pickles, finely diced (Plus 200 g whole/spears for platter)
• 30 mlPickle brine (Brightens the salad; add gradually)
• 120 gFrozen peas (Thawed; do not cook to keep color)
• 240 gMayonnaise (About 1 cup; use full-fat for best texture)
• 80 gGreek yogurt (Optional; lightens the mayonnaise without losing creaminess)
• 15 mlLemon juice (About 1 tbsp; balances richness)
• 180 gGreen olives, pitted (Drain well)
• 180 gBlack olives, pitted (Drain well)
• 200 gPickles, whole or spears (For arranging around the platter)
• 250 gTomatoes, cherry or grape (Halved for easy picking)
• 300 gGrapes, seedless (Red or green; keep on small clusters)
• 300 gShrimp, peeled and deveined (Medium; tails optional)
• 30 mlOlive oil (2 tbsp; for seafood and sheen)
• 6 gGarlic, finely grated (About 2 cloves; for seafood)
• 2 gPaprika (About 1 tsp; mild warmth and color)
• 2 gLemon zest (About 1 tsp; for seafood aroma)
• 350 gWhite fish fillet (cod, haddock, or pollock), skinless boneless (Cut into 4 cm pieces)
• 35 gFlour (About 1/4 cup; light coating for pan-searing fish)
• 20 mlNeutral oil (sunflower or canola) (For searing fish)
• 10 gFresh dill (Chopped; garnish for Salad Olivieh and platter)

Instructions

1. 1

   Poach the chicken for the Salad Olivieh: place chicken breast in a saucepan with 600 ml water, bay leaf, and 4 g of the salt. Bring to a gentle simmer over medium heat, then cover and cook 12–14 minutes until the center reaches 74°C/165°F. Rest covered 10 minutes, then shred finely.

2. 2

   Cook the potatoes and eggs: in a separate pot, boil potatoes in salted water (use 4 g salt) for 12–15 minutes until just tender, then drain and steam-dry 5 minutes. Hard-boil 6 eggs: cover with water, boil, then simmer 10 minutes; chill in ice water 5 minutes and peel.

3. 3

   Mix the Salad Olivieh: mash potatoes while still warm until mostly smooth but not gluey. Grate or finely chop 4 eggs and fold in shredded chicken, diced pickles (180 g), peas, mayonnaise, yogurt, lemon juice, and black pepper. Add pickle brine 10 ml at a time until creamy and scoopable. Chill 30 minutes.

4. 4

   Marinate the seafood: in a bowl, combine olive oil, grated garlic, paprika, lemon zest, lemon juice, and 2 g salt. Add shrimp and toss 2 minutes. Add fish pieces and turn gently to coat. Refrigerate 15 minutes while you prepare the platter items; keep seafood cold for food safety.

5. 5

   Cook shrimp and fish: heat a skillet over medium-high. Cook shrimp 1–2 minutes per side until pink and just firm; transfer to a plate to cool. Lightly dust fish with flour, shake off excess, then sear in neutral oil 2–3 minutes per side until opaque and flaky (63°C/145°F). Cool 10 minutes.

6. 6

   Prepare the mosaic components: drain green and black olives well so they do not weep onto the platter. Halve cherry tomatoes; keep grapes in small clusters and pat dry. Slice the remaining 2 eggs into wedges. Arrange pickles (200 g) as spears or thick coins for clean pick-up.

7. 7

   Assemble the platter: mound Salad Olivieh in the center of a large chilled serving tray (about 35–40 cm), smoothing into a dome. Create distinct sections around it: olives, pickles, tomatoes, grapes, shrimp, and fish. Keep colors separated for a crisp look. Garnish with chopped dill.

8. 8

   Chill and serve: refrigerate the assembled platter 15–30 minutes to set the salad and keep seafood safe. Serve with small forks, toothpicks, or pita/flatbread on the side. Keep the platter out at room temperature no longer than 2 hours total (1 hour if very warm).