Kaalbaas-e Morgh (کالباس مرغ) – Persian-Style Chicken Cold Cuts

• 800 gBoneless skinless chicken breast, very cold and cubed (Cut into 2 cm cubes; chill 30 minutes before grinding)
• 40 gSunflower oil (About 3 tbsp; keep at room temperature)
• 30 gWhole milk powder (Adds body and a deli-style bite)
• 35 gPotato starch (For sliceable structure; do not substitute with flour 1:1)
• 14 gFine sea salt (About 2 1/4 tsp; measure by weight for consistency)
• 18 gFresh garlic, finely grated to a paste (About 5–6 medium cloves)
• 2 gBlack pepper, finely ground (About 1 tsp)
• 3 gBlack peppercorns, lightly crushed (About 1 1/2 tsp; for visible specks like deli kalaabas)
• 4 gPersian spice blend (advieh) (About 2 tsp; ideally with cardamom, cinnamon, cumin, rose petals)
• 80 gIce water (Keeps the emulsion cold while blending)
• 80 gRaw pistachios, shelled and roughly chopped (Unsalted; toast 6 minutes at 160°C/320°F if desired)
• 4 mFood-safe plastic wrap (For shaping a tight log; plus 1 sheet of foil to reinforce)
• 1 sheetAluminum foil (About 40 x 50 cm, to prevent water ingress during steaming)

Instructions

1. 1

   Chill all components for a clean, deli-style texture. Spread the cubed chicken on a tray and refrigerate 30 minutes, and place the food-processor bowl and blade in the freezer for 10 minutes. Cold temperature prevents the oil from separating and helps the chicken proteins bind into a smooth emulsion.

2. 2

   In a food processor, pulse the cold chicken 10–12 times, then run continuously for 60–90 seconds until finely minced. Add the salt and continue processing 45 seconds; the mixture should look sticky. With the motor running, drizzle in the sunflower oil over 30 seconds to emulsify.

3. 3

   Add milk powder, potato starch, advieh, ground black pepper, grated garlic, and half of the ice water. Process 60 seconds, scrape down, then add the remaining ice water and process another 60–90 seconds. The paste should be glossy and elastic; if it warms, pause 5 minutes in the fridge.

4. 4

   Transfer the chicken paste to a cold bowl. Fold in the chopped pistachios and the lightly crushed black peppercorns using a spatula for 45–60 seconds, mixing evenly without overworking. Cover tightly and refrigerate 30 minutes so the starch hydrates and the seasonings bloom.

5. 5

   Lay 2 long overlapping sheets of plastic wrap on the counter. Spoon the mixture into the center and shape into a compact cylinder about 6–7 cm in diameter. Roll tightly, pushing out air pockets, then twist the ends firmly. Wrap with 2 more layers of plastic wrap, then wrap once in foil.

6. 6

   Set up a steamer pot with 5–6 cm of simmering water (gentle steam, not a rolling boil). Place the wrapped log on the steamer rack, cover, and steam for 75–85 minutes, turning the log once halfway through. The center should reach 74°C/165°F for safe, fully cooked poultry.

7. 7

   Immediately cool to set the slice. Remove the log and rest at room temperature for 10 minutes, then place (still wrapped) into an ice bath for 15 minutes. Refrigerate at least 8 hours (overnight is best) before unwrapping; this firms the proteins for clean deli-style slicing.

8. 8

   Unwrap, pat dry, and slice thinly with a sharp knife. For sandwich slices, chill the log 15 minutes in the freezer before cutting. Serve cold as a deli platter or in Persian-style sandwiches with pickles and herbs. Keep slices covered to prevent drying and oxidation of the pistachios.