Persian Chicken Mortadella (Kalbas-e Morgh)

Rinse the chicken thoroughly and pat dry. Carefully debone the chicken while keeping the skin intact; this skin will act as a natural casing.

Season the chicken evenly with salt and black pepper on all sides.

Scatter the pistachio kernels and minced garlic over the meat, gently pressing them into the flesh so they distribute evenly when rolled.

Wrap the chicken tightly in its own skin, forming a compact log. Secure firmly with kitchen string or food-safe thread to hold its shape.

Heat the oil in a wide, heavy pan over medium heat and sprinkle in a small pinch of salt.

Place the wrapped chicken in the pan and sear gently, turning until lightly golden on all sides.

Add the sliced onion around the chicken and sauté briefly until aromatic.

Pour about ½ cup of water into the pan, avoiding pouring directly over the chicken. Cover with a lid and cook gently until the chicken is fully cooked through, turning it twice during cooking.

Remove the chicken from the pan and allow it to cool completely at room temperature.

Transfer the cooled chicken to the freezer for 2–3 days to firm up and set its structure.

Fully thaw the chicken, then slice thinly with a sharp knife. Serve cold with sauces and cooked vegetables, if desired.