Persian-Style Chicken Cold Cuts (Kaalbaas-e Morgh)

Clean the chicken thoroughly, then grind it several times until extremely fine and smooth. A very fine texture is essential for a professional, sliceable cold cut.

Transfer the ground chicken to a chilled bowl. Add milk powder, potato flour, spice mix, salt, black pepper, minced garlic, and sunflower oil. Knead firmly until the mixture becomes sticky, smooth, and fully emulsified. Keep the mixture cold throughout for best results.

Line a sausage casing or heatproof plastic wrap. Spoon in part of the chicken mixture, then evenly distribute pistachios, whole peppercorns, and mushrooms if using. Cover with the remaining chicken mixture and press firmly to remove any air pockets, shaping it into a tight, even roll.

Seal both ends securely and refrigerate for at least 1 hour. This resting time helps the roll firm up and hold its shape during cooking.

Steam the roll over gentle, steady heat for about 90 minutes, allowing it to cook slowly and evenly until fully set and cooked through.

Immediately transfer the cooked roll into an ice bath to stop the cooking process and lock in moisture.

Once completely cooled, place the roll in the freezer until very cold but not frozen solid. Slice thinly with a sharp knife and serve as desired.