Persian Chicken Pie (Paye Morgh)

In a mixing bowl, lightly beat the whole egg, then whisk in the yogurt until smooth.

Add the salt, baking powder, and oil, mixing until fully incorporated.

Gradually add the flour, stirring until a soft, smooth dough forms. Cover and let it rest for 10 minutes.

Prepare the filling by sautéing the shredded cooked chicken with fried onions, bell pepper, tomatoes, and mushrooms in a pan over medium heat. Season lightly with salt and cook until the vegetables are tender and excess moisture has evaporated. Remove from heat and allow to cool.

Generously grease a baking dish. Spread about two-thirds of the dough evenly over the bottom and slightly up the sides. Prick the surface a few times with a fork.

Evenly distribute the cooled chicken filling over the dough base.

Roll out the remaining dough and place it over the filling, sealing the edges. Use any extra dough to decorate the top if desired.

Mix the egg yolk with a little milk and brush over the surface, or brush with melted butter combined with brewed saffron for a fragrant, golden finish.

Bake in a preheated oven at 300°F (150°C) for 25–30 minutes, until the top is lightly golden and the crust pulls away easily from the dish.