Persian-Style Molded Chicken with Mushrooms (Morgh Ghalebi ba Gharch)

Preheat the oven to 175°C (350°F). Lightly grease a rectangular loaf mold (about 22 x 12 cm) and line it with parchment paper, leaving an overhang for easy removal.

Heat a skillet over medium heat with the butter and a small drizzle of olive oil. Add the sliced mushrooms, a pinch of salt, and the lemon juice. Sauté for about 8 minutes until the mushrooms release their moisture and soften. Drain thoroughly and set aside to cool slightly.

Finely mince or process the chicken breast until smooth and paste-like. Transfer to a large mixing bowl.

Add the onion, garlic, saffron water, salt, black pepper, mustard, baking powder, cream, breadcrumbs, and egg yolks to the chicken. Mix well until a smooth, uniform mixture forms.

In a separate bowl, beat the egg whites until light and fluffy with soft peaks.

Gently fold the sautéed mushrooms into the chicken mixture, then carefully fold in the egg whites in batches, preserving as much air as possible.

Spoon the mixture into the prepared mold and smooth the top with the back of a spoon.

Place the mold inside a deep baking tray. Carefully pour boiling water into the tray until it reaches halfway up the sides of the mold, creating a bain-marie.

Bake for about 90 minutes, or until the loaf is fully set and a knife inserted into the center comes out clean.

Remove the mold from the water bath and allow it to cool completely. Run a knife around the edges, invert onto a serving platter, and peel away the parchment paper.

Garnish with chopped parsley. Slice with a serrated or electric knife and serve chilled.