Roulade-ye Goosht (رولاده گوشت) — Persian Stuffed Meat Roll with Barberries and Dried Apricots

• 900 gGround beef (85–90% lean) (chilled)
• 250 gOnion (grated on the fine side, juices included)
• 2 largeEggs (about 100 g without shells)
• 35 gChickpea flour (about 1/3 cup; sifted)
• 10 gFine sea salt (about 1 3/4 tsp)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 2 gGround turmeric (about 1 tsp)
• 1 gGround cinnamon (about 1/2 tsp)
• 30 mlVegetable oil (about 2 tbsp, for sautéing and brushing)
• 250 gMushrooms (cremini or white; finely chopped)
• 180 gCarrots (cut into thin matchsticks (about 2 medium))
• 120 gDried apricots (cut into thin strips)
• 45 gBarberries (rinsed quickly, drained well)
• 60 gTomato paste (about 4 tbsp)
• 120 mlWater (for thinning the glaze)

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Line a rimmed baking sheet with parchment and lightly oil it. Rinse the barberries quickly under cool water, drain thoroughly, and spread on a towel to dry. Chop mushrooms finely and cut carrots and dried apricots into thin matchsticks so the roulade slices cleanly.

2. 2

   Make the filling: heat 15 ml (1 tbsp) vegetable oil in a skillet over medium-high heat. Add mushrooms and cook 6–8 minutes, stirring, until their moisture evaporates and they begin to brown. Add carrots and cook 3 minutes to soften slightly. Remove from heat and cool 10 minutes so the filling does not melt the meat layer.

3. 3

   Mix the meat base: in a large bowl combine ground beef, grated onion with juices, eggs, chickpea flour, 10 g salt, pepper, turmeric, and cinnamon. Knead vigorously 3–4 minutes until the mixture becomes tacky and cohesive (this improves binding). Cover and rest 10 minutes at room temperature for the flour to hydrate.

4. 4

   Form the meat sheet: place a large piece of parchment (about 40 cm/16 in long) on the counter and brush lightly with oil. Spread the meat mixture into a rectangle about 30×25 cm (12×10 in) and 1–1.5 cm thick, pressing firmly to remove air pockets. Keep edges neat to prevent cracking during rolling.

5. 5

   Fill and roll: scatter the cooled mushroom-carrot mixture evenly over the meat, leaving a 2 cm (3/4 in) border. Sprinkle dried apricot strips and dried barberries evenly on top. Using the parchment to lift, roll tightly from the long side into a log. Pinch the seam and ends closed; chill 10 minutes to help it hold shape.

6. 6

   Bake: transfer the roulade seam-side down onto the prepared baking sheet. Brush the top with the remaining 15 ml (1 tbsp) oil. Bake at 190°C (375°F) for 25 minutes. Rotate the tray and bake 15 minutes more, until the center reaches 71°C (160°F) on an instant-read thermometer.

7. 7

   Glaze and finish: whisk tomato paste with water, 2 g salt, and 0.5 g pepper until smooth. Brush half the glaze over the roulade and bake 8 minutes. Brush the remaining glaze and bake 5–7 minutes more, until glossy and lightly caramelized. Rest 12 minutes before slicing into 2 cm (3/4 in) rounds for clean, juicy slices.