Persian Meat Roulade (رولت گوشت) — Vegetable Mosaic Stuffed Meat Roll

• 900 gground beef (85% lean) (choose fresh, well-chilled beef for easier shaping)
• 220 gyellow onion (grated on the fine side, then squeezed dry)
• 12 ggarlic cloves (finely grated or minced (about 3 medium cloves))
• 60 gbreadcrumbs (fine, dry breadcrumbs)
• 1egg (large)
• 10 gsea salt (about 1 3/4 tsp fine sea salt)
• 2 gblack pepper (about 1 tsp ground)
• 3 gground turmeric (about 1 1/2 tsp)
• 2 gground cumin (about 1 tsp)
• 15 mlextra virgin olive oil (about 1 tbsp)
• 180 gcarrot (cut into 8–10 cm batons, about 1 cm thick)
• 200 gzucchini (cut into 8–10 cm batons, about 1 cm thick)
• 160 gred bell pepper (cut into 8–10 cm strips, about 1 cm wide)
• 30 gtomato paste (about 2 tbsp)
• 240 mlwater (about 1 cup)

Instructions

1. 1

   Preheat the oven to 190°C and set a rack in the middle. Line a rimmed baking tray with parchment paper, then place a second sheet of parchment nearby for shaping the roulade.

2. 2

   Prepare the onion properly so the roulade stays firm. Grate the onion, then squeeze it hard in a clean towel until you have about 120 g drained onion pulp and very little liquid.

3. 3

   Make the meat mixture in a large bowl: add ground beef, drained grated onion, garlic, breadcrumbs, egg, salt, pepper, turmeric, cumin, and 15 ml olive oil. Knead vigorously for 3–4 minutes until the mixture becomes tacky and cohesive, which helps it slice cleanly after baking.

4. 4

   Chill the meat mixture for structure and easier rolling. Cover the bowl and refrigerate for 15 minutes while you prep the vegetables.

5. 5

   Lightly sauté the filling vegetables to remove raw edge and excess moisture. Heat 10 ml olive oil in a skillet over medium heat, add carrots and cook 3 minutes, then add zucchini and bell pepper and cook 3 minutes more, stirring gently.

6. 6

   Season the vegetables and cool them so they do not steam the meat. Add 2 g salt and 0.5 g black pepper, toss for 20 seconds, then spread the vegetables on a plate to cool for 5 minutes.

7. 7

   Shape the meat into an even rectangle for a neat spiral. Place a large sheet of parchment on the counter, add the meat mixture, and press it into a 30 x 25 cm rectangle about 1.5 cm thick, keeping the corners as square as possible.

8. 8

   Arrange the vegetable mosaic in tight, lengthwise lines so every slice shows color. Lay carrot batons, zucchini batons, and bell pepper strips in alternating rows across the center third of the rectangle, leaving a 3 cm border on all sides.

9. 9

   Roll firmly using the parchment to guide you, then seal the seam. Lift the parchment edge and roll the meat over the filling into a tight log, pinch the seam closed, and press the ends to seal so juices stay inside.

10. 10

    Transfer to the tray seam-side down and shape for even cooking. Gently roll the log onto the prepared baking tray, then smooth the surface with damp hands so it bakes without cracks.

11. 11

    Make a simple Persian-style pan sauce to keep the roulade moist. Whisk tomato paste, 240 ml water, 10 ml olive oil, and 1 g turmeric until smooth, then pour it around (not over) the roulade on the tray.

12. 12

    Bake until cooked through and the juices run clear. Bake for 45–55 minutes, rotating the tray at minute 30, until the center reaches 71°C and the sauce is gently bubbling.

13. 13

    Rest before slicing so the roulade holds its shape. Rest on the tray for 10 minutes, then slice into 2 cm rounds with a sharp knife and spoon a little of the tomato-pan sauce over each portion.