Kake-ye Morgh (کیک مرغ) — Persian Saffron Chicken Cake with Walnuts and Barberries

• 500 gChicken breast, boneless skinless (cut into 2–3 large pieces for poaching)
• 180 gOnion (1 medium, halved)
• 120 gCarrot (1 medium, peeled and cut into large chunks)
• 900 mlWater (for poaching)
• 10 gSalt (divided)
• 2 gGround black pepper (about 1/2 tsp)
• 0.3 gSaffron threads (about 1/2 tsp loosely packed)
• 30 mlHot water (just off the boil, for blooming saffron)
• 240 gStrained yogurt (thick; if using Greek yogurt, drain 30 minutes if runny)
• 4 largeEggs (about 200 g without shells, room temperature)
• 90 mlVegetable oil (plus 5 ml for greasing the pan)
• 180 gAll-purpose flour (sifted)
• 10 gBaking powder (about 2 tsp)
• 90 gWalnuts (coarsely chopped)
• 45 gDried barberries (rinsed and drained well)
• 15 gUnsalted butter (for sautéing barberries (optional but traditional))
• 5 gSugar (about 1 tsp, to balance barberry tartness)

Instructions

1. 1

   Bloom the saffron: grind the saffron threads finely, then stir in 30 ml hot water (just off the boil). Cover and steep 10 minutes to develop a deep golden color. Meanwhile, preheat the oven to 175°C (350°F) and place a rack in the middle. Grease a 23 cm (9 in) loaf pan with 5 ml oil and line with parchment.

2. 2

   Poach the chicken: add chicken, onion, carrot, 900 ml water, 6 g of the salt, and black pepper to a pot. Bring to a gentle simmer over medium heat, then reduce to low and cook 18–22 minutes, keeping the liquid barely bubbling, until the thickest part reaches 74°C (165°F). Remove chicken to a plate to cool 10 minutes.

3. 3

   Shred and dry the filling: shred the cooled chicken into thin strands (not chunks) using two forks. Pat lightly with paper towels to remove surface moisture so the cake sets cleanly. Reserve 60 ml of the poaching broth for moisture control later; discard or save the remaining broth for soup. Finely chop the cooked carrot and set aside.

4. 4

   Prepare barberries: melt 15 g butter in a small skillet over medium-low heat. Add drained barberries and 5 g sugar, stirring constantly for 60–90 seconds—just until glossy and slightly plumped. Do not brown them; they burn quickly and turn bitter. Transfer to a plate to cool completely so they don’t streak the batter.

5. 5

   Mix the batter base: in a large bowl, whisk eggs for 45 seconds until uniform. Whisk in strained yogurt, 90 ml vegetable oil, remaining 4 g salt, and the bloomed saffron (including all liquid) for 30 seconds. The mixture should look evenly golden; if it seems very thick, whisk in 1–2 tbsp (15–30 ml) reserved broth.

6. 6

   Add dry ingredients: sift flour and baking powder together, then fold into the wet mixture in 2 additions using a spatula. Fold just until no dry streaks remain (about 20–25 strokes). Overmixing makes the cake dense. The batter should be thick but spoonable; if it is stiff, add up to 30 ml reserved broth.

7. 7

   Fold in mix-ins and fill the pan: fold in shredded chicken, chopped carrot, walnuts, and cooled barberries until evenly distributed. Scrape into the prepared loaf pan and smooth the top. Tap the pan firmly on the counter 3–4 times to release air pockets, which helps the slices hold together and prevents tunnels.

8. 8

   Bake and rest: bake at 175°C (350°F) for 40–50 minutes, rotating the pan at the 30-minute mark, until the top is deeply golden and a skewer inserted in the center comes out clean (or internal temperature reaches 90–93°C / 194–199°F). Cool in the pan 15 minutes, then lift out and cool 30 minutes before slicing.