Persian
Kotlet
Kotlet are Persian pan-fried meat and potato patties with a crisp, golden crust and a tender, turmeric-scented center. They are traditionally served warm or at room temperature with sabzi khordan, pickles, tomatoes, and flatbread.
Watch it madeChashnie Ashpazi چاشنی آشپزی · 6:26
Ingredients
- Ground beef or lamb250g
- Medium potatoes2, about 300g
- Small yellow onion1
- Egg1
- Ground turmeric1 tsp
- Persian advieh or ground cinnamon1/4 tsp
- Fine sea salt1 tsp, or to taste
- Black pepper1/2 tsp
- Plain breadcrumbs or chickpea flour1 to 2 tbsp, only if needed
- Neutral oil for frying1/3 cup
- Tomato1, sliced, for serving
- Persian pickles1/2 cup, for serving
- Fresh herbs such as basil, mint, tarragon, and parsley1 small handful, for serving
- Lavash or sangak bread2 portions, for serving
Method
- Put the potatoes in a small pot, cover with cold salted water, and boil until completely tender, about 20 to 25 minutes.
- Drain the potatoes, peel them while warm, mash them smoothly, and let them cool so they do not cook the egg or loosen the mixture.
- Grate the onion on the fine side of a box grater, then squeeze it very firmly in your hands or through a cloth to remove as much juice as possible.
- In a bowl, combine the cooled mashed potatoes, ground meat, squeezed onion, egg, turmeric, advieh or cinnamon, salt, and black pepper.
- Knead the mixture by hand for 3 to 4 minutes until sticky and cohesive; if it feels too wet to shape, mix in 1 to 2 tablespoons breadcrumbs or chickpea flour.
- Cover and rest the mixture in the refrigerator for 20 minutes to firm up and allow the spices to settle.
- Wet your hands lightly, take small portions of the mixture, and shape them into thin oval patties about 1 cm thick, tapering the ends in the traditional kotlet shape.
- Heat the oil in a wide skillet over medium heat until shimmering but not smoking.
- Fry the kotlet in batches without crowding, cooking 4 to 5 minutes per side until deep golden brown, crisp at the edges, and cooked through.
- Transfer the kotlet to a paper towel-lined plate and let them rest for a few minutes so the crust stays crisp.
- If desired, briefly fry the tomato slices in the same pan until softened and lightly browned.
- Serve the kotlet with lavash or sangak, fried or fresh tomato, Persian pickles, and a small handful of fresh herbs.
Common questions
Can I substitute the meat in kotlet with turkey or chicken?
Yes, but use dark turkey or chicken thighs if possible, since very lean meat can make kotlet dry. Add an extra teaspoon of oil or a little more potato if the mixture feels crumbly and won't hold together.
How long does kotlet take from start to finish?
Plan on about 50 to 70 minutes total. The potatoes take 20 to 25 minutes, then cooling, mixing, chilling, shaping, and frying usually add another 25 to 40 minutes depending on batch size.
What are the most common mistakes when making kotlet?
The biggest mistakes are not squeezing the onion dry, using hot potatoes, and frying over too-high heat. Wet onion makes the mixture loose, hot potatoes can cook the egg, and high heat browns the outside before the inside cooks.
Can I make kotlet ahead and store it?
Yes. Shape the patties and refrigerate them covered for up to 24 hours before frying. Cooked kotlet keeps in the fridge for 3 to 4 days and can be frozen for about 2 months, separated with parchment.
What should I serve with kotlet?
Kotlet is great with lavash or sangak, fresh herbs, tomato slices, Persian pickles, and a simple onion salad. It also works well in sandwiches with herbs, pickles, and a little ketchup or mustard if you like.