Spinach Roll with Lemon Cream Sauce (Rolet-e Esfenaj ba Sos-e Limoo)

Lightly sauté the chopped spinach in a wide pan over medium heat just until wilted and tender. Transfer to a sieve, press out excess moisture, and allow to cool completely.

In a large bowl, whisk the egg yolks with flour, milk, garlic powder, salt, and black pepper. Stir in the cooled spinach until evenly combined.

In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold them into the spinach mixture in batches, taking care not to deflate the batter.

Grease a rectangular baking tray and line it with parchment paper. Spread the batter evenly, smoothing the surface with a spatula.

Bake in a preheated oven at 300°F (150°C) for 20–30 minutes, until the surface is set and springy but still moist.

Invert the baked spinach sheet onto a clean kitchen towel or cooling rack and carefully peel away the parchment paper.

Spread the cream cheese evenly over the warm spinach base. Layer with beef ham slices and distribute the sautéed mushrooms evenly on top.

Using the towel to guide you, gently but firmly roll the spinach sheet into a neat log. Set aside while preparing the sauce.

For the lemon sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute, until the mixture turns lightly golden.

Gradually whisk in the milk until smooth. Add the cream, lemon zest, saffron, salt, and pepper, and simmer gently until slightly thickened.

Remove from heat and stir in the lemon juice. Slice the spinach roll and serve warm with the lemon cream sauce on the side.