Persian-Style Meat and Vegetable Egg Roll (Rollet Goosht va Sabzijat)
"Elevate your brunch or appetizer game with this stunning Persian-inspired fusion, wrapping a savory, spice-kissed meat and vegetable medley in a delicate, golden egg ribbon."
Instructions
Heat the oil in a skillet over medium heat. Add the chopped onion and sauté until soft and lightly golden.
Add the ground beef or lamb to the skillet. Cook, breaking it apart with a spoon, until browned and just cooked through.
Drizzle the sliced mushrooms with lemon juice to prevent browning, then add them to the pan along with the diced bell peppers. Sauté until the vegetables are tender and excess moisture has evaporated.
Season the mixture with salt, black pepper, and turmeric. Stir in the tomato paste and cook for 2–3 minutes until well blended and fragrant.
Remove the skillet from heat. Fold in the grated Parmesan cheese and chopped parsley, mixing until evenly incorporated. Set aside.
In a bowl, lightly beat the eggs with a fork. Heat a lightly oiled nonstick pan over medium-low heat and pour in the eggs, spreading them into a thin, even layer like an omelet.
Once the eggs are just set but still flexible, spoon the meat and vegetable filling along the center.
Carefully fold the eggs over the filling to form a neat roll. Gently transfer to a serving dish and serve warm.