Persian Chicken Cold Cuts (کالباس مرغ) — Steamed garlic-pistachio deli loaf

• 1.5 lbChicken breast, skinless boneless (well-chilled, cut into 2 cm cubes)
• 10.5 ozChicken thigh, skinless boneless (well-chilled, cut into 2 cm cubes)
• 2 tbspSunflower oil
• 1⅜ ozPotato starch
• 25 gMilk powder (whole milk powder)
• ½ cupIce water (very cold)
• 16 gSea salt (about 1.6% of meat weight)
• 2 tspBlack pepper, ground
• 1 tspBlack peppercorns (lightly crushed for visible specks)
• 18 gFresh garlic, finely grated (about 6 large cloves)
• 2 tspPersian spice blend (equal parts ground coriander, cumin, and turmeric)
• 2.8 ozPistachios, shelled (lightly toasted, cooled)

Instructions

1. 1

   Chill the chicken cubes in the freezer for 20 minutes so the surface firms up without freezing solid. Cold meat is essential for a smooth, springy texture and prevents the mixture from turning greasy during blending.

2. 2

   In a small bowl, whisk the potato starch and milk powder with the ice water until completely smooth. Keep this slurry cold; it helps bind the proteins and gives the classic deli-style slice.

3. 3

   Add the chilled chicken, sea salt, ground black pepper, garlic, and Persian spice blend to a food processor. Process for 60–90 seconds, scraping down once, until the mixture becomes sticky and starts to look paste-like; this indicates the proteins are extracting properly.

4. 4

   With the processor running, slowly drizzle in the sunflower oil, then pour in the cold starch-and-milk slurry. Continue processing for 30–45 seconds until the mixture is glossy and cohesive; if it warms, pause for 2 minutes and chill the bowl before continuing.

5. 5

   Transfer the mixture to a mixing bowl and fold in the pistachios and lightly crushed peppercorns. Mix thoroughly so the nuts and pepper are evenly distributed, but do not overwork it to the point of warming.

6. 6

   Lay out a large sheet of plastic wrap and spoon the mixture into a tight log about 6–7 cm thick. Roll firmly to remove air pockets, twist the ends like a candy wrapper, then wrap again in a second layer of plastic wrap for security.

7. 7

   Wrap the log tightly in aluminum foil and tie both ends with kitchen string to prevent water intrusion. This double barrier keeps the loaf juicy and ensures a clean, even steam-cook.

8. 8

   Set up a steamer or a large pot with a steaming rack and bring the water to a steady simmer. Steam the wrapped loaf for 75–85 minutes, turning it once halfway through, until the center reaches 74°C when probed through the wrap.

9. 9

   Remove the loaf and immediately chill it in an ice bath for 15 minutes to stop cooking and set the texture. Refrigerate for at least 6 hours, preferably overnight, before unwrapping and slicing thinly for the best deli-style bite.