Sini Ordour (سینی اردور) — Persian Salad Olivieh & Seafood Appetizer Platter

• 700 gRusset potatoes, peeled and cut into 3 cm chunks (For Salad Olivieh base)
• 450 gChicken breast (Boneless, skinless)
• 1500 mlWater (For poaching chicken)
• 1 leafBay leaf (For poaching liquid)
• 10Black peppercorns (For poaching liquid)
• 10 gSalt (Divided; adjust to taste)
• 120 gFrozen peas (Thawed)
• 180 gPickled cucumbers (Finely diced, well-drained)
• 220 gMayonnaise (Full-fat for best texture)
• 80 gGreek yogurt (Optional, for lighter dressing)
• 20 mlFresh lemon juice (About 4 tsp)
• 5 gDijon mustard (About 1 tsp)
• 2 gGround black pepper (About 1 tsp)
• 4Hard-boiled eggs (2 for mixing, 2 for garnish)
• 400 gShrimp (Peeled and deveined, tails on optional)
• 350 gWhite fish fillet (Cod, haddock, or pollock; pin bones removed)
• 30 mlOlive oil (About 2 tbsp, divided)
• 6 gGarlic (2 cloves, finely grated)
• 2 gFresh lemon zest (About 1 tsp)
• 2 gSweet paprika (About 1 tsp)
• 1 gGround cumin (About 1/2 tsp)
• 160 gGreen olives (Pitted, drained)
• 160 gBlack olives (Pitted, drained)
• 250 gCherry tomatoes (Halved)
• 250 gRed grapes (Seedless, chilled)
• 15 gFresh dill (For garnish and aroma)
• 120 gRomaine lettuce leaves (Washed and very well dried; optional platter lining)

Instructions

1. 1

   Poach the chicken for the Salad Olivieh: add water, bay leaf, peppercorns, and 6 g of the salt to a pot. Bring to a gentle simmer over medium heat, add chicken, and cook at a low simmer for 12–14 minutes until 74°C/165°F inside. Cool in the liquid 10 minutes, then shred finely.

2. 2

   Cook the potatoes: place potato chunks in a separate pot, cover with cold water, and add the remaining 4 g salt from the salad group. Bring to a boil, then simmer 12–15 minutes until tender but not waterlogged. Drain thoroughly, return to the hot pot 2 minutes to steam-dry, then cool to room temperature.

3. 3

   Prepare mix-ins: finely dice the pickled cucumbers for the salad and press them lightly in a sieve to remove excess brine, 3 minutes. Chop 2 hard-boiled eggs into small cubes; slice the other 2 eggs for garnish. Thaw peas if needed, then pat dry so they do not loosen the salad.

4. 4

   Make the Salad Olivieh: mash the cooled potatoes with a fork or potato ricer until mostly smooth with a few small bits. Fold in shredded chicken, diced eggs, peas, and diced pickled cucumbers. Whisk mayonnaise, yogurt, lemon juice, mustard, and black pepper, then fold into the salad until creamy.

5. 5

   Chill and set: cover the Salad Olivieh and refrigerate at least 30 minutes (or up to overnight). This rest firms the texture and lets the flavors meld. While it chills, prepare the seafood and platter items so everything is cold or just-cooked when you assemble for the best contrast.

6. 6

   Season the seafood: in a bowl, combine 20 ml olive oil, grated garlic, lemon zest, 30 ml lemon juice, paprika, cumin, 6 g salt, and 1 g pepper. Toss shrimp to coat. Rub the fish with the remaining 10 ml olive oil and a spoonful of the same seasoning mixture; rest 10 minutes at room temperature.

7. 7

   Cook the fish: heat a nonstick skillet over medium-high heat. Cook fish 2–3 minutes per side (thickness-dependent) until opaque and flaky, aiming for 63°C/145°F. Transfer to a plate and cool 10 minutes, then flake into large, neat pieces that are easy to pick up from the platter.

8. 8

   Cook the shrimp: in the same skillet over medium-high heat, sauté shrimp in a single layer for 1–2 minutes per side until pink and just firm. Do not overcook. Cool 5–10 minutes. If serving later, refrigerate seafood uncovered 15 minutes first, then cover to prevent condensation from softening the texture.

9. 9

   Assemble the Sini Ordour: line a large round tray with dry romaine leaves (optional). Mound Salad Olivieh in the center and smooth into a dome. Garnish the top with sliced eggs and dill. Arrange shrimp, flaked fish, green olives, black olives, sliced pickled cucumbers, halved tomatoes, and grapes in distinct rings.

10. 10

    Finish and serve: chill the assembled platter 15–20 minutes for clean slicing and a crisp look. Right before serving, refresh with extra dill. Keep the tray on a bed of ice if it will sit out longer than 30 minutes. Serve with small plates and forks so guests can build bites of salad, seafood, and briny sides.