Authentic Kaalbaas Morgh (کالباس مرغ) — Persian-Style Chicken Mortadella Roll

• 2⅝ lbWhole chicken, skin removed, deboned (meat only) (Use a 1.8–2.0 kg chicken to yield about this amount of meat)
• ½ cupOnion juice (from grated onion, strained) (About 1 large onion, juiced and strained)
• 12 gGarlic, finely grated (About 4 cloves)
• 1 tspGround nutmeg (Freshly grated if possible)
• 1 tspGround ginger
• 2 tspCoriander seeds, toasted and ground
• 18 gFine salt (About 3 tsp fine salt)
• 1 tspBlack pepper, finely ground
• 7.1 ozCarrot, cut into 5 cm batons
• 7.1 ozOnion, thinly sliced
• 4¼ cupWater

Instructions

1. 1

   Chill the chicken meat in the freezer for 20 minutes so it firms up and grinds more cleanly. While it chills, prepare the onion juice by grating an onion and squeezing it through a fine sieve or cheesecloth until you have 120 ml.

2. 2

   Cut the chicken meat into 2–3 cm chunks and place it in a food processor. Pulse, then run the processor until the mixture becomes a smooth, sticky paste; stop and scrape the bowl several times so it emulsifies evenly.

3. 3

   Add the onion juice, grated garlic, salt, black pepper, nutmeg, ginger, and ground toasted coriander to the chicken paste. Process for 60–90 seconds until the mixture looks glossy and cohesive, because that protein bind is what makes the roll sliceable.

4. 4

   Lay a large sheet of heavy-duty aluminum foil on the counter and place a second sheet crosswise to reinforce it. Spoon the chicken mixture into the center and shape it into a log about 22–25 cm long, then press carrot batons along the length and scatter the sliced onion in a thin layer over the surface.

5. 5

   Roll the foil tightly around the chicken to form a compact cylinder, pushing out air pockets as you go. Twist the ends like a candy wrapper, then wrap the log in a third layer of foil so it is sealed and holds its shape during cooking.

6. 6

   Place the wrapped log in a wide pot and add 1000 ml water. Bring the water to a gentle simmer over medium heat, then cover and cook for 90 minutes, keeping the simmer steady so the roll cooks through without bursting.

7. 7

   Turn off the heat and let the log rest in the hot water for 15 minutes to finish cooking gently. Remove it to a tray and cool at room temperature for 30 minutes, then refrigerate the wrapped roll for at least 6 hours so it firms up for clean slicing.

8. 8

   Unwrap and slice the Kaalbaas Morgh into 3–5 mm slices using a sharp knife. Serve chilled, and keep the remaining portion tightly wrapped to prevent drying and odor absorption in the refrigerator.