Nan-e Gousht (نان گوشت) — Persian Braided Meat Bread

• 520 gAll-purpose flour (plus 20 g for dusting as needed)
• 10 gBaking powder (about 2 teaspoons)
• 8 gFine sea salt (about 1 1/4 teaspoons)
• 240 mlWhole milk (warmed to 38–40°C / 100–104°F)
• 2 eachLarge eggs (room temperature)
• 80 mlVegetable oil (neutral oil such as sunflower or canola)
• 450 gLean ground beef (90–93% lean)
• 200 gYellow onion (finely diced)
• 150 gBell pepper (deseeded and finely diced)
• 120 gCarrot (peeled and grated on large holes)
• 40 gTomato paste (about 2 tablespoons)
• 3 gGround coriander (about 1 teaspoon)
• 1 gGround cinnamon (about 1/2 teaspoon)
• 1 gGround black pepper (about 1/2 teaspoon)
• 60 mlWater (to loosen the filling)
• 1 eachEgg yolk (for egg wash)
• 9 gSesame seeds (about 1 tablespoon, optional topping)

Instructions

1. 1

   Make the filling first so it can cool completely. Heat a large skillet over medium-high for 2 minutes, then add onion and cook 5 minutes, stirring, until translucent. Add ground beef and cook 6–8 minutes, breaking it up, until no pink remains. Stir in bell pepper and carrot; cook 4 minutes until slightly softened.

2. 2

   Add tomato paste and cook 1 minute to remove its raw taste. Stir in coriander, cinnamon, black pepper, and salt. Pour in 60 ml water, scrape the pan, and simmer 5–6 minutes over medium until the mixture is thick and not watery. Spread on a plate and cool 20 minutes; the filling must be cool to avoid melting the dough.

3. 3

   Prepare the dough. In a large bowl, whisk flour, baking powder, and salt for 30 seconds. In a separate bowl, whisk warm milk, eggs, and vegetable oil until smooth. Pour wet into dry and mix with a spoon until a shaggy dough forms, about 1 minute. Rest the dough 10 minutes to hydrate the flour.

4. 4

   Knead on a lightly floured surface for 6–8 minutes until smooth, elastic, and only slightly tacky; add up to 20 g extra flour only if needed. Cover the dough and rest 15 minutes at room temperature. Meanwhile, line a baking sheet with parchment and preheat the oven to 190°C / 375°F with a rack in the middle.

5. 5

   Shape the braided loaf. Roll the dough into a 35 × 25 cm rectangle, about 6–7 mm thick. Spoon the cooled filling down the center third, leaving a 2 cm border at the top and bottom. Using a knife or pizza wheel, cut 2.5 cm-wide diagonal strips on both sides of the filling, keeping the center intact.

6. 6

   Fold the top border over the filling, then braid by alternating strips from left and right across the filling, gently stretching each strip to cover without tearing. Tuck the bottom border under to seal. For a fish shape, taper one end by pressing the dough narrower and snip 3–4 small slits at the wide end to suggest a tail.

7. 7

   Transfer to the lined tray and chill 10 minutes to firm the shape. Whisk egg yolk with 15 ml milk, then brush evenly over the dough, avoiding puddles at the base. Sprinkle sesame seeds if using. Bake at 190°C / 375°F for 28–35 minutes until deep golden and the center reads 93°C / 200°F.

8. 8

   Rest before slicing. Cool on the tray 10 minutes, then move to a rack and cool another 10 minutes so the filling sets and slices cleanly. Slice with a serrated knife into 2–3 cm pieces. Serve warm or at room temperature; rewarm briefly in a 160°C / 320°F oven for 8–10 minutes if needed.