Pan-Seared Chicken and Beef Roulade (Rolat Morgh va Goosht)

In a mixing bowl, combine the ground beef with half of the grated onions, chopped parsley, salt, and black pepper. Mix gently until just combined; avoid overworking to keep the meat tender.

Lay a large sheet of plastic wrap on a flat surface. Place the beef mixture in the center and press it evenly into a flat, round layer of uniform thickness.

In another bowl, mix the ground chicken with the remaining grated onions. Season lightly with salt and black pepper if needed.

On a second sheet of plastic wrap, spread the chicken mixture into a round layer similar in size to the beef layer.

Carefully invert the chicken layer over the beef layer, aligning the edges. Using the plastic wrap as support, roll the layered meats tightly into a compact roulade, sealing the seam well.

Heat a lightly oiled skillet over medium heat. Place the roulade seam-side down and cook gently, turning carefully, until all sides are evenly golden brown and the center is fully cooked.

Remove from the pan and let the roulade rest for 5 minutes. Slice into rounds and serve warm. Garnish with pickles, tomatoes, and fresh lime if desired.