Du-Rang Meat Roulade (رولت گوشت دورنگ) — Persian Beef and Chicken Spiral with Zereshk

• 700 gGround beef (85% lean) (Chilled for easier shaping)
• 220 gYellow onion, grated (Squeeze lightly to remove excess juice)
• 40 gFresh parsley, finely chopped
• 1Egg
• 10 gFine salt
• 2 gBlack pepper, ground
• 2 gTurmeric, ground
• 0.2 gSaffron threads (Bloomed in hot water)
• 30 mlHot water (For blooming saffron)
• 500 gChicken breast, minced (Minced twice for a smooth paste)
• 1Egg white (Helps bind and keep the layer pale)
• 1 gWhite pepper, ground (Keeps the chicken layer visually light)
• 120 gCarrot, cut into thin matchsticks (About 6–7 cm long for neat spirals)
• 60 gBarberries (zereshk), rinsed and drained
• 70 gWalnuts, coarsely chopped
• 30 mlVegetable oil (For blooming zereshk and toasting walnuts lightly)
• 20 mlLemon juice (Brightens the zereshk)
• 45 gTomato paste
• 350 mlWater

Instructions

1. 1

   Bloom the saffron by crushing the threads and mixing them with 30 ml hot water. Let it stand for 10 minutes so the color and aroma fully develop, then set aside.

2. 2

   Make the beef layer: combine ground beef, 220 g grated onion, parsley, egg, salt, pepper, and turmeric in a bowl. Knead firmly for 3–4 minutes until the mixture becomes tacky and cohesive, which helps it roll without cracking.

3. 3

   Make the chicken layer: combine minced chicken, 150 g grated onion, egg white, salt, white pepper, and the bloomed saffron (including the liquid). Mix vigorously for 2–3 minutes until the chicken becomes a smooth, sticky paste, then chill it for 10 minutes to firm up.

4. 4

   Prepare the filling: warm 30 ml vegetable oil in a small skillet over medium-low heat. Add barberries and stir for 60–90 seconds just until they plump, then add walnuts for 30 seconds; remove from heat and stir in the lemon juice to keep the flavor bright.

5. 5

   Set up your rolling station with a large sheet of baking paper (about 40 cm long) on the counter. Spread the beef mixture into a 30 x 25 cm rectangle about 8–10 mm thick, pressing the edges neatly so the spiral looks clean when sliced.

6. 6

   Spread the chicken mixture evenly over the beef, leaving a 2 cm border on the far long edge to help seal the roll. Arrange the carrot matchsticks in a line across the near long edge, then scatter the barberry-walnut mixture evenly over the chicken layer.

7. 7

   Roll tightly using the baking paper to lift and guide the meat, forming a compact log. Pinch and smooth the seam to seal, then twist the paper ends like a candy wrapper and refrigerate the roulade for 20 minutes so it holds its shape during searing.

8. 8

   Heat 15 ml vegetable oil in a wide pot or deep skillet over medium-high heat. Unwrap the roulade and sear it for 6–8 minutes total, turning carefully to brown all sides; this sets the exterior and deepens flavor.

9. 9

   Push the roulade to one side of the pot and add tomato paste to the empty side. Fry the paste for 60–90 seconds until it darkens slightly, then stir in 350 ml water, salt, pepper, and turmeric to form a smooth braising sauce.

10. 10

    Cover and simmer on low for 45 minutes, turning the roulade once halfway through for even cooking. The roulade is done when the center reaches 74°C and the sauce has thickened lightly; rest it uncovered for 10 minutes before slicing so the spiral stays sharp.