Rollet Goosht va Sabzijat (رولت گوشت و سبزیجات) — Persian Meat and Vegetable Egg Roll

• 200 gYellow onion, finely diced (about 1 large)
• 2 tbspOlive oil (divided)
• 350 gGround beef (85–90% lean) or ground lamb (beef is milder; lamb is richer)
• 1.5 tspTurmeric
• 1.25 tspFine salt (divided)
• 0.75 tspBlack pepper (freshly ground)
• 250 gCremini mushrooms, finely chopped
• 120 gRed bell pepper, finely diced (about 1 small)
• 120 gGreen bell pepper, finely diced (about 1 small)
• 2 tbspTomato paste
• 1 tbspLemon juice (plus more to serve (optional))
• 20 gParsley, finely chopped (about 1/2 cup loosely packed)
• 8Large eggs (room temperature if possible)
• 60 mlMilk (or water for a lighter roll)
• 0.5 tspBaking powder (helps the sheet stay tender)
• 40 gParmesan cheese, finely grated
• 1 tbspUnsalted butter (for greasing the pan)

Instructions

1. 1

   Preheat the oven to 190°C / 375°F with a rack in the center. Line a 25×38 cm (10×15 in) rimmed baking sheet with parchment, then butter the parchment with 1 tbsp butter to prevent sticking. Set aside. Prepare all vegetables so the filling cooks quickly and stays bright.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook 6–8 minutes, stirring often, until soft and lightly golden. Add ground beef or lamb and break it up with a spoon; cook 6–7 minutes until no pink remains and most moisture has evaporated.

3. 3

   Stir in turmeric, 1 tsp of the salt, and all black pepper; cook 30 seconds to bloom the spices. Add chopped mushrooms and cook 6–8 minutes, stirring, until they release liquid and the pan looks mostly dry. Add diced red and green peppers and cook 3 minutes to soften slightly.

4. 4

   Push the mixture to the center of the pan and add tomato paste; cook it directly against the pan for 1 minute to remove raw flavor, then mix through. Turn off the heat and stir in lemon juice and chopped parsley. Taste and adjust with the remaining 1/4 tsp salt if needed. Cool 10 minutes.

5. 5

   In a large bowl, whisk the eggs for 30 seconds until uniform. Whisk in milk, baking powder, and Parmesan until combined. Pour the egg mixture onto the prepared baking sheet and tilt to spread evenly. Bake 10–12 minutes at 190°C / 375°F until set and just lightly golden.

6. 6

   Let the egg sheet rest 2 minutes. Spoon the cooled filling in a thick line along the short edge, leaving a 2 cm border on both sides. Using the parchment to help, roll tightly into a log. Return to the oven seam-side down for 6–8 minutes to firm and meld flavors.

7. 7

   Rest the roll 8–10 minutes before slicing to keep it neat. Slice into 2 cm rounds for a main course or 1.5 cm rounds for appetizers. Serve warm or at room temperature with extra lemon juice if desired. For clean cuts, wipe the knife between slices.