Persian Chicken and Beef Roulade (رولت مرغ و گوشت) — Marbled baked roulade with herbs

• 16 ozGround beef (85% lean) (Chilled)
• 6⅓ ozOnion, grated (Squeeze firmly to remove juice)
• 25 gFlat-leaf parsley, finely chopped
• 6 gSalt (About 1 tsp fine salt)
• 1 tspBlack pepper, ground
• 16 ozGround chicken breast (Very cold for easier rolling)
• 1Egg (Large, about 50 g without shell)
• 1 tbspOlive oil (About 1 tbsp)
• ¼ cupWater (To keep the roulade moist in the pan)

Instructions

1. 1

   Preheat the oven to 190°C (375°F) and place a rack in the middle. Line a rimmed baking tray with parchment and lightly brush the parchment with 15 ml olive oil so the roulade releases cleanly.

2. 2

   Make the beef mixture: in a bowl combine 450 g ground beef, 180 g squeezed grated onion, 25 g parsley, 6 g salt, and 1 tsp black pepper. Knead vigorously for 3 minutes until the mixture becomes sticky and cohesive, because this protein development helps the roulade slice neatly.

3. 3

   Make the chicken mixture: in a second bowl combine 450 g ground chicken breast, 120 g squeezed grated onion, 20 g parsley, 6 g salt, and 1 tsp black pepper. Add 1 egg and knead for 3 minutes until the mixture looks smoother and slightly tacky, which prevents cracking when rolled.

4. 4

   Lay a large sheet of parchment (about 40 cm long) on the counter and spread the chicken mixture into a 28 x 22 cm rectangle, about 1 cm thick. Press firmly with damp hands or a spatula to remove air pockets, because trapped air creates holes in the marbled slices.

5. 5

   Spread the beef mixture evenly over the chicken layer, leaving a 2 cm border on the far long edge to help seal the roll. Compress the surface again with damp hands so both layers bond and roll as one.

6. 6

   Roll tightly: starting from the long edge closest to you, lift the parchment to help you roll the meat into a compact log. As you roll, tuck and compress to keep the cylinder tight, then pinch the seam closed and smooth the surface so it bakes evenly.

7. 7

   Transfer the roulade seam-side down onto the prepared baking tray. Pour 60 ml water into the tray (not over the roulade) to create gentle steam, then cover the roulade loosely with foil to prevent the surface from drying before it cooks through.

8. 8

   Bake for 35 minutes covered, then remove the foil and bake 15–20 minutes more until the center reaches 74°C (165°F). Rest the roulade for 15 minutes before slicing, because resting lets juices redistribute and gives clean, dramatic marbling.

9. 9

   Slice into 2 cm rounds with a sharp knife, wiping the blade between cuts for the neatest pattern. Serve warm on a platter, spooning a little of the pan juices over the slices to keep them glossy and moist.