Persian-Style Chicken Mortadella with Pistachio (Kaalbaas-e Morgh)
"**Origin & History**: Kaalbaas-e Morgh belongs to Iran’s modern deli tradition, a 20th-century adaptation inspired by European mortadella and bologna introduced through urban butcheries in Tehran. While not ancient, it reflects a long Persian respect for meticulous meat preparation, gentle cooking, and aromatic restraint. Pistachio—an ingredient cultivated in Persia for millennia—anchors the dish in Iranian terroir, transforming a foreign technique into a distinctly local expression. **Comparison & Differentiation**: Unlike Italian mortadella, which relies on pork fat and high-heat emulsification, this Persian chicken version is entirely poultry-based and delicately bound with milk powder and potato flour rather than cured fats. The spice profile is warmer and subtler, favoring garlic, coriander, and black pepper over myrtle or mace. Steaming instead of baking preserves moisture and produces a clean, halal-friendly cold cut with jewel-like pistachios suspended in a pale, refined matrix. **Sensory Experience & Pro Tips**: When sliced thin, the texture is satin-smooth yet resilient, releasing gentle aromas of garlic and toasted nuts. The mouthfeel is clean, lightly savory, and elegant. Serve chilled with flatbread, pickled vegetables, and fresh herbs for a refined mezze presentation."
Health Benefits
Instructions
Grind the cleaned chicken meat multiple times until it becomes extremely fine and paste-like.
In a chilled bowl, vigorously knead the chicken with milk powder, potato flour, oil, garlic, spices, salt, and pepper until fully emulsified and sticky.
Line heatproof wrap or casing, layer part of the mixture, add pistachios, peppercorns, and mushrooms, then cover with remaining mixture and compress tightly.
Seal firmly, refrigerate for 1 hour, then steam gently for about 90 minutes until fully cooked.
Shock in ice water, chill thoroughly, then partially freeze for clean slicing before serving.