Rolat Goosht va Morgh (رولت گوشت و مرغ) — Persian Mixed Meat & Chicken Roulade

• 200 gYellow onion (grated on the fine side of a box grater, then squeezed very dry)
• 12 gGarlic (finely grated or minced (about 4 medium cloves))
• 500 gGround beef (85–90% lean)
• 1 largeEgg (about 50 g without shell)
• 45 gPlain breadcrumbs (fine, unseasoned (about 1/2 cup))
• 1 tspGround turmeric
• 1 tspGround cumin
• 0.5 tspGround cinnamon
• 1.5 tspFine salt
• 1 tspBlack pepper (freshly ground)
• 500 gGround chicken (preferably a mix of light and dark meat for juiciness)
• 1 tspGround coriander
• 2 tbspNeutral oil (such as sunflower, grapeseed, or canola; for greasing and brushing)
• 60 mlWater (to add to the roasting pan for gentle steam (about 1/4 cup))

Instructions

1. 1

   Preheat the oven to 200°C / 400°F (180°C fan). Line a rimmed baking sheet with parchment, then lightly brush the parchment with 1 tablespoon oil. Set out a large sheet of parchment (about 40 cm long) on the counter; this will help you roll a tight, even roulade.

2. 2

   Make the beef mixture: grate 200 g onion and squeeze it very dry in a clean towel until only damp pulp remains. In a bowl, combine onion, 12 g garlic, ground beef, 1 egg, 45 g breadcrumbs, turmeric, cumin, cinnamon, salt, and pepper. Mix 2–3 minutes until sticky and cohesive.

3. 3

   Make the chicken mixture: grate 150 g onion and squeeze very dry. In a second bowl, combine onion, 9 g garlic, ground chicken, 1 egg, 45 g breadcrumbs, turmeric, cumin, coriander, salt, and pepper. Mix 2–3 minutes until the mixture holds together and looks slightly glossy.

4. 4

   Form the layers: on the counter parchment, press the beef mixture into a rectangle about 30 × 22 cm and roughly 1 cm thick. Keep edges straight for neat slices. Press the chicken mixture evenly over the beef, leaving a 2 cm border on one long side to help seal the roll.

5. 5

   Roll tightly: starting from the long side opposite the border, use the parchment to lift and roll the meat into a compact log. Roll slowly, compressing as you go to remove air pockets. Pinch the seam closed and tuck the ends under. Transfer seam-side down to the prepared baking sheet.

6. 6

   Brush and roast: brush the roulade with the remaining 1 tablespoon oil. Pour 60 ml water onto the baking sheet (not over the roulade) to create gentle steam. Roast 20 minutes at 200°C / 400°F, then reduce to 180°C / 350°F and roast 25–35 minutes more.

7. 7

   Check doneness precisely: the roulade is ready when the center reaches 74°C / 165°F on an instant-read thermometer and the outside is lightly browned. If you want deeper color, broil/grill on high for 2–3 minutes, watching constantly to avoid scorching.

8. 8

   Rest and slice: transfer to a board and rest 12–15 minutes to reabsorb juices. Slice with a sharp knife into 1.5–2 cm rounds. For the cleanest marbled slices, wipe the blade between cuts and serve warm, spooning any pan juices over the slices.