Rol File Murg (رول فیله مرغ) — Persian Sweet & Savory Chicken Rolls in Orange-Plum Glaze

• 1⅓ lbChicken breast fillets, pounded thin (4 fillets, about 150 g each)
• 5 gFine salt (about 1 tsp)
• 1 tspBlack pepper, freshly ground
• 2 tbspVegetable oil or olive oil (2 tbsp)
• 2⅛ ozScallions, finely sliced (about 4 scallions)
• 6⅓ ozMedium apple, peeled and grated (1 medium apple, squeezed lightly to remove excess juice)
• 2½ ozBlack raisins (rinsed and patted dry)
• 1¾ ozShelled roasted almonds, chopped
• 1¼ ozBreadcrumbs (about 1/3 cup)
• 1½ tspGround ginger
• 1 cupOrange juice (1 cup, preferably fresh)
• 2.8 ozPlum jam (about 1/4 cup)
• ¼ cupWater (1/4 cup)
• 1 tbspLemon juice (1 tbsp)

Instructions

1. 1

   Lay the chicken fillets between two sheets of parchment and pound to an even thickness of about 6–8 mm. Season both sides with the salt and black pepper, then keep the fillets chilled while you prepare the stuffing so they stay firm and easy to roll.

2. 2

   In a bowl, combine the scallions, grated apple, black raisins, chopped almonds, breadcrumbs, and ground ginger. Mix thoroughly until the breadcrumbs absorb the apple’s moisture and the stuffing holds together when pressed; if it feels wet, rest it 3 minutes to hydrate and tighten.

3. 3

   Place each fillet smooth-side down and spread an even layer of stuffing over it, leaving a 1.5 cm border on the long edges. Roll tightly from the short end into a neat cylinder, then place seam-side down and press gently to seal; if needed, secure with toothpicks to prevent unrolling during searing.

4. 4

   Heat the oil in a wide skillet over medium-high heat until it shimmers. Sear the chicken rolls seam-side down first, then turn to brown all sides for 6–8 minutes total; the goal is color and structure, not full doneness, so keep the heat steady to avoid burning the stuffing.

5. 5

   Reduce the heat to medium and whisk the orange juice, plum jam, water, and lemon juice together, then pour into the skillet around the rolls. Bring to a gentle simmer, cover, and cook for 15 minutes, turning the rolls once halfway so the glaze coats evenly and the chicken cooks through.

6. 6

   Uncover and simmer 8–12 minutes more, spooning glaze over the rolls until the sauce becomes glossy and lightly thickened. The chicken is ready when the thickest part reaches 74°C and the glaze clings to a spoon; rest the rolls 5 minutes before slicing to keep the juices inside.