Gol Barg Ba Goosht (گل برگ با گوشت) — Persian Meat-Filled Spiral Rolls

• 360 gCake flour (plus 20 g for dusting as needed)
• 6 gFine salt (about 1 tsp)
• 200 gPlain yogurt (full-fat, unsweetened, room temperature)
• 60 mlVegetable oil (neutral oil such as sunflower or canola)
• 10 mlWhite vinegar (about 2 tsp)
• 60 mlWater (warm (about 40°C/104°F))
• 500 gGround beef (85–90% lean)
• 220 gOnion (1 large; grated on a fine grater, then squeezed very well)
• 35 gFresh parsley (finely chopped (about 1 packed cup))
• 2 gBlack pepper (about 1 tsp)
• 2 gGround turmeric (about 1 tsp)
• 1 gGround cumin (about 1/2 tsp)
• 50 gEgg (1 large, beaten)
• 3 gNigella seeds (about 1 tsp, optional topping)
• 6 gSesame seeds (about 2 tsp, optional topping)

Instructions

1. 1

   Make the dough: In a bowl, whisk cake flour (360 g) with salt (6 g). In a second bowl, whisk yogurt (200 g), vegetable oil (60 ml), vinegar (10 ml), and warm water (60 ml) until smooth. Pour wet into dry and mix with a spoon, then knead 6–8 minutes until soft and elastic. Cover and rest 45 minutes at room temperature.

2. 2

   Prepare the filling: Grate the onion and squeeze firmly to remove excess juice (this prevents soggy rolls). In a bowl, combine ground beef (500 g), squeezed onion, parsley (35 g), salt (7 g), black pepper (2 g), turmeric (2 g), and cumin (1 g). Mix 2 minutes until tacky and cohesive, then cover and refrigerate 15 minutes to firm for easier spreading.

3. 3

   Preheat and set up: Heat oven to 200°C/390°F (180°C/355°F fan). Line a large baking sheet with parchment. Lightly flour the counter with some of the extra dusting flour. In a small bowl, whisk egg (50 g) with yogurt (15 g) for the egg wash. Keep vegetable oil (15 ml) nearby for brushing during shaping.

4. 4

   Roll the dough: Divide rested dough into 2 equal pieces for easier handling. Roll the first piece into a thin rectangle about 35×25 cm, aiming for 2–3 mm thickness. Brush the surface lightly with vegetable oil (about 1/2 tbsp). Spread half the meat mixture evenly in a thin layer, leaving a 1.5 cm border on the long edge to help seal.

5. 5

   Form the spirals: Starting from the long edge, roll the dough tightly into a log. Pinch the seam closed and gently roll the log to even thickness. Cut into 6 equal pieces (about 3.5–4 cm each). Stand each piece cut-side up and gently flare the outer edge with your fingers to resemble petals. Repeat rolling and cutting with the second dough portion.

6. 6

   Bake: Arrange spirals 3–4 cm apart on the prepared sheet. Brush tops and exposed edges with egg-yogurt wash, then sprinkle with nigella and/or sesame if using. Bake 22–26 minutes until deep golden on top and the center reaches 71°C/160°F. Rest 10 minutes before serving so juices settle and layers stay defined.