Paye Morgh (پای مرغ) — Persian Saffron-Infused Chicken Pie

• 0.25 tspSaffron threads (finely crushed)
• 2 tbspHot water (just off the boil)
• 360 gAll-purpose flour (plus 10 g for dusting as needed)
• 2 tspBaking powder (aluminum-free if possible)
• 1.25 tspFine sea salt (divided)
• 240 gPlain yogurt (full-fat, unsweetened)
• 1 largeEgg (for the dough)
• 80 mlVegetable oil (or olive oil; neutral oil gives a softer crumb)
• 450 gCooked chicken (shredded; roasted or poached, skin removed)
• 200 gYellow onion (thinly sliced)
• 2 tbspOlive oil (or vegetable oil, for sautéing)
• 250 gMushrooms (cremini or white, sliced 5 mm thick)
• 150 gBell pepper (red preferred, diced 1 cm)
• 250 gTomatoes (ripe, diced; or 1 cup canned diced tomatoes, drained)
• 1 tspGround turmeric
• 0.5 tspGround black pepper
• 1 tbspLemon juice (brightens the filling)
• 1 tspNigella seeds (optional topping)
• 1 tspSesame seeds (optional topping)

Instructions

1. 1

   Make the saffron infusion: crush the saffron threads to a fine powder, then stir with 2 tablespoons hot water in a small cup. Cover and steep 10 minutes to bloom the color and aroma. Set aside at room temperature; you will use most in the filling and a little in the dough.

2. 2

   Prepare the filling base: heat 2 tablespoons oil in a skillet over medium heat. Add sliced onion and cook 12–15 minutes, stirring often, until deeply golden and sweet (reduce heat if browning too fast). Stir in turmeric, black pepper, and 1/2 teaspoon of the salt; cook 30 seconds to toast the spices.

3. 3

   Cook the vegetables: add mushrooms and cook 6–8 minutes over medium-high heat until their moisture evaporates and they begin to brown. Add diced bell pepper and cook 3 minutes. Stir in tomatoes and simmer 6–7 minutes until thickened and jammy, with little liquid left in the pan.

4. 4

   Finish the filling: add shredded cooked chicken, lemon juice, and 1 1/2 tablespoons of the saffron infusion (reserve the remaining infusion). Cook 2–3 minutes, stirring to coat evenly, until the chicken is hot and the mixture looks moist but not wet. Taste and adjust with the remaining 3/4 teaspoon salt if needed. Cool 15 minutes.

5. 5

   Make the yogurt crust: preheat the oven to 190°C / 375°F. In a bowl, whisk flour, baking powder, and the remaining 3/4 teaspoon salt. In a second bowl, whisk yogurt, 1 egg, oil, and 1/2 tablespoon of the reserved saffron infusion. Add wet to dry and mix until a soft dough forms, 45–60 seconds.

6. 6

   Rest and divide: turn the dough onto a lightly floured surface and knead gently 6–8 times until smooth (do not overwork). Cover and rest 10 minutes so the flour hydrates. Divide into two pieces: one about 60% for the base and 40% for the top; keep covered to prevent drying.

7. 7

   Assemble the pie: lightly oil a 23 cm / 9 in pie dish or springform pan. Roll the larger dough piece to a 30 cm / 12 in round, about 4–5 mm thick, and line the dish with a 2–3 cm overhang. Spoon in the cooled filling and level it. Roll the remaining dough to a 26 cm / 10 in round and cover the top.

8. 8

   Seal, vent, and bake: pinch edges to seal, then trim excess and crimp. Cut 3–4 small vents on top. Brush with egg wash and sprinkle nigella and/or sesame if using. Bake 35–45 minutes at 190°C / 375°F until deeply golden and the center reaches at least 74°C / 165°F. Rest 15 minutes before slicing.