Baked Persian Vegetable Roll with Corn Flour Crust

Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish and set aside.

Heat about 3 teaspoons of oil in a skillet over medium heat. Add the corn flour and sauté for about 3 minutes, stirring constantly, until lightly golden and aromatic. Remove from the heat.

In a separate pan, warm a little oil over medium heat. Sauté the chopped onion and garlic until soft and lightly golden.

In a bowl, mix the tomato sauce with the green onions, chopped cilantro, and vinegar. Add this mixture to the onion and garlic and stir well.

Pour in the water and simmer for a few minutes. Add the grated fresh tomatoes and cook until the sauce thickens slightly and the flavors meld.

Spread the sautéed corn flour evenly over the bottom of the prepared baking dish, pressing gently to form an even base.

Spoon the tomato-vegetable mixture evenly over the corn flour layer.

Sprinkle the grated cheddar cheese on top, add a few cilantro leaves, then gently spread the sour cream over the surface.

Bake for about 10 minutes, just until the cheese softens and the layers are heated through.

Remove from the oven and let rest briefly. Serve warm with fresh lettuce leaves on the side.