Persian Chicken Cake with Walnuts and Barberries (Kake-ye Morgh)

Place the chicken breast in a medium pot with the carrot, celery, salt, and black pepper. Cover with water and simmer over medium heat until the chicken is fully cooked and tender, about 20–25 minutes.

Remove the chicken from the broth and let it cool slightly. Finely chop or shred the chicken into small pieces; discard the vegetables or reserve them for another use.

In a large mixing bowl, combine the chopped chicken, eggs, onion, walnuts, barberries, strained yogurt, bloomed saffron, and baking powder.

Using a hand mixer, blend the mixture for about 5 minutes until smooth, cohesive, and evenly combined. The mixture should be thick but pourable.

Heat a thin layer of oil in a large nonstick pan over medium heat. Pour in the chicken mixture and spread it evenly with a spatula.

Cook until the bottom is set and lightly golden and the top begins to puff and firm, about 8–10 minutes.

Carefully invert the cake onto a plate, then slide it back into the pan to cook the other side until fully cooked and golden, about 6–8 minutes more.

Transfer to a serving platter, garnish with chopped parsley, and serve warm, sliced like a savory cake.