Rolet Goosht Recipe – Persian Beef Roll in 10 Steps
Rolet goosht was the first food I ate at my mother low’s house. A pristine and perfect dish for those who love minced meat like me. I had eaten meat rolls before, but the night’s food was something else.
A combination of minced meat with different spices and vegetables cooked in a special sauce. This roll is served with Iranian rice and Shirazi salad, which is excellent.
I had a good memory of the first day when I was my wife’s guest; it was the same great food. You must try this great dish once if you also love meat, kebabs, and meat dishes.
After a long time, I asked how to prepare meat rolls for my mother, and today I want to tell you, so stay with meals cook until the end of this article.
Preparation time: 1 hour and 30 minutes
Cooking time: 1 hour
Related: Kabab koobideh recipe in oven.
Rolet goosht Ingredients:
| Minced meat | 1.1 pound |
| Boiled eggs | 4 to 5 |
| Barberry | as needed |
| Chopped walnuts | as needed |
| Fresh chopped parsley | as needed |
| Onion | 2 medium pieces |
| Liquid oil | as needed |
| Salt, turmeric, cinnamon, and pepper | as needed |
| Garlic powder | as needed |
| Thyme | as needed |
| Curry spices | as needed |
| Tomato paste | as needed |
Instruction for rolet goosht:
1. At first, for preparing rolet goosht, wash, peel, and grate the onion. Take the juice of the onion and add the meat to it.
Then add the spices (turmeric, cinnamon, garlic powder, thyme, curry spice, salt, and pepper) and knead well until all ingredients are mixed together.
This part of kneading and resting the meat is important because it prevents it from loosening and cracking during frying.
2. After kneading the meat well, we cover the dish with cellophane, put it in the refrigerator, and let it rest for 1 to 2 hours until it hardens well.
3. Then, cook the eggs in a small container or pot. Then, wash the barberries, put them in a basket, and let them dry.
Chop the walnuts to the desired size. Then, wash the parsley, chop them to the desired size, and set aside.
4. After resting, we take the meat out of the refrigerator, put a sheet of greaseproof paper on the table, and spread the meat mixture on the paper so that it gets a rectangular shape and its diameter is approximately 2 cm.
5. Peel the boiled eggs and place them in the middle of the meat one after the other. Then, pour chopped walnuts, barberry, and parsley, put the meat on one side of the eggs, and roll it carefully.
With your fingers, stick the sides of the meat well. Eggs and other ingredients should be completely inside the meat and not find holes.
6. Then we put the rolet in the refrigerator again and let them rest for 1 to 2 hours to harden well and not loosen during frying.
7. After resting time, take the roles out of the refrigerator. Pour oil into a pan suitable for the roll and fry it. We lift the roll with paper, put it in a pan, and pull the paper from under it so it doesn’t get damaged.
8. After the roles are fried, add some tomato paste desired spices and a little barberry to the pan where the rolls are inside, and after the tomato paste is fried a little, add some water, close the lid of it, and turn the heat down.
Let it cook on low heat for about 45 minutes until 1 hour, then we turn back the roll with a spatula and let it boil a few more times and the sauce thickens, then we take the rolets out of the pan.
9. Place the rolets properly in the dish, pour the sauce on the roll, decorate it with parsley, or cut the roll with a sharp knife and place it in the dish.
10. Then, we pour the sauce separately into the desired bowl and take it to the table. You must be careful when putting the roll in the dish so the stuck part is under it.
In any case, you can prepare these delicious rolls according to everyone’s food taste.
Related: Chicken koobideh recipe.
Notes:
· You can use bread powder in the amount of 1 to 2 spoons for the cohesion of the meat.
· Using some curry spices makes the meat very fragrant.
· A combination of barberry, walnut, and even stewed plum can be used for the middle of the rolet goosht.
· If you can’t eat red meat, use ground turkey.
· Proper kneading will make your rolet goosht not crack and have a good consistency.
· If you feel that the meat is sticky, wet your fingers a little with water and stick the sides of the meat well.
· At the time of serving, cut the rolet with a sharp knife so that the roll is not crushed and does not fall apart.
Related: coconut stew with chicken.
Conclusion
In the above article, we got acquainted with an excellent dish made from ground meat called rolet goosht. A very delicious and excellent dish whose history goes back to France, Germany and Belgium. Iranians also serve this food for their parties and important gatherings.
FAQ for rolet goosht:
1. What is the reason for cracking rolet goosht?
One of the reasons for the cracking of the meat is not kneading it well. The second reason is not resting the meat in the refrigerator.
2. How to prepare rolet goosht without oven in a pan?
Add the sauce to the rolet goosht. Pour the sauce on all parts of the roll with a spoon. Put the lid on the pan and let the roll and the sauce cook slowly for 45 minutes on a low flame and the sauce will be absorbed by the roll.
If you want to cook rolet goosht only in a pan and without an oven, you should wait until the roll is fully cooked in the pan and on a low heat for another hour.
Related: dolmeh beh.
