Welcome to the ultimate guide to making the most delicious and authentic Persian Kotlet Recipe you’ve ever tasted. If you’re craving a savory, crispy, and incredibly satisfying meal, you’ve come to the right place. Kotlet, a classic Iranian meat patty, is a beloved comfort food that’s perfect for any occasion, from a quick weeknight dinner to a special family gathering. This recipe is simple, straightforward, and guaranteed to become a new favorite in your household.
We’ll walk you through everything you need to know, from the essential ingredients to pro tips for getting that perfect golden-brown crust every single time. Get ready to impress your family and friends with this incredible dish!
What is Persian Kotlet?
Persian Kotlet is a type of pan-fried patty made from a mixture of ground meat, potatoes, onions, and aromatic spices. Think of it as an Iranian version of a cutlet or meatball, but with a unique and unforgettable flavor profile. The outside is wonderfully crispy, while the inside remains tender and juicy. It’s a staple in Persian cuisine for a reason!
Why You’ll Love This Persian Kotlet Recipe
- Incredibly Flavorful: The combination of turmeric, black pepper, and savory meat creates a taste that is both comforting and exotic.
- Simple Ingredients: You likely have most of the ingredients needed for this Persian Kotlet recipe in your pantry already.
- Perfect Texture: We’ll show you how to achieve a perfectly crispy exterior without drying out the tender inside.
- Versatile Dish: Kotlet can be served hot or cold, in a sandwich, or as a main course, making it perfect for any meal.
Key Ingredients for Authentic Kotlet
The magic of this Persian Kotlet recipe lies in its simplicity. Here are the core components you’ll need to create this masterpiece.
For the Patties:
- Ground Meat: A combination of beef and lamb is traditional, but lean ground beef works wonderfully on its own.
- Potatoes: Russet potatoes are ideal as they provide the right amount of starch to bind the patties.
- Onion: A yellow onion adds essential sweetness and moisture.
- Egg: Acts as a binder to hold everything together.
- Spices: Turmeric is the star here, providing its signature golden hue and earthy flavor. Salt and black pepper are also key.
- Breadcrumbs: Plain or panko breadcrumbs give the exterior its signature crunch.
How to Make the Perfect Persian Kotlet Recipe (Step-by-Step)
Making this dish is easier than you might think. Follow these simple steps for perfect results.
- Prepare the Vegetables: Start by grating the potatoes and onion using a box grater. It’s crucial to squeeze out as much liquid as possible from the grated vegetables. Excess moisture is the enemy of crispy kotlet!
- Combine the Ingredients: In a large mixing bowl, combine the ground meat, the squeezed potato and onion mixture, the egg, turmeric, salt, and pepper. Mix everything together with your hands until it’s just combined. Be careful not to overmix, as this can make the patties tough.
- Shape the Patties: Take a small portion of the mixture (about the size of a golf ball) and shape it into a flat, oval patty. The patties should be about half an inch thick.
- Coat and Fry: Gently press each patty into a shallow dish of breadcrumbs, ensuring an even coating on both sides. Heat a thin layer of neutral oil in a large skillet over medium heat. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan.
- Cook to Perfection: Fry the kotlet for about 4-6 minutes on each side, until they are deep golden brown and cooked through. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Pro Tips for Crispy, Flavorful Kotlet
Want to take your Persian Kotlet recipe to the next level? Here are a few expert tips.
- Squeeze, Squeeze, Squeeze: We can’t stress this enough! Removing all the excess water from the potatoes and onions is the single most important step for preventing soggy or crumbly kotlet.
- Don’t Overcrowd the Pan: Frying in batches gives each patty enough space to develop a beautiful, even crust. Overcrowding will steam the kotlet instead of frying them. For another great pan-fried dish, check out this Longhorn Parmesan Crusted Chicken.
- Medium Heat is Key: If the heat is too high, the outside will burn before the inside is cooked. Medium heat ensures they cook through evenly.
- Rest the Mixture: If you have time, letting the meat mixture rest in the fridge for 30 minutes can help the flavors meld together even more. It also helps the patties hold their shape better. Speaking of easy meatball-style recipes, these Salisbury Steak Meatballs are a must-try.
What to Serve with Kotlet
Kotlet is incredibly versatile. Traditionally, it is served with fresh bread (like lavash or pita), sliced tomatoes, and Persian pickles (torshi). It’s also delicious served alongside a simple salad or with a side of yogurt. For a heartier meal, you can pair it with rice. If you’re looking for another comforting recipe, this Crock Pot Potato Soup is a wonderful option.
Storage and Reheating Instructions
Kotlet is one of those rare dishes that tastes just as good the next day!
- Storage: Store leftover kotlet in an airtight container in the refrigerator for up to 4 days.
- Reheating: For the best results, reheat the patties in a lightly oiled skillet over medium heat until warmed through. This helps to bring back their original crispy texture. You can also microwave them, but they will lose their crispiness.
Frequently Asked Questions
You can bake Kotlet for a healthier alternative. Place the patties on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. Note that they will not be as crispy as the pan-fried version.
Yes, you can make a vegetarian version of Kotlet. Lentils, chickpeas, or mushrooms are excellent substitutes for ground meat. Just be sure to bind the mixture well with an egg or a flax egg.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat them in a lightly oiled skillet over medium heat to restore their crispy texture.
Lean ground beef (around 85/15) is the most popular and accessible choice. For a more traditional and richer flavor, you can use a 50/50 mix of ground beef and ground lamb.
The most common reason for Kotlet falling apart is too much moisture in the mixture. It is absolutely essential to squeeze as much liquid as possible from the grated potatoes and onions before mixing them with the ground meat.
The Best Persian Kotlet Recipe
Persian Kotlet Recipe (The BEST & Easiest Method)
Ingredients
Equipment
Instructions
- Peel and grate the potatoes and onion. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is critical for crispy kotlet.
- In a large mixing bowl, combine the ground beef, the squeezed potato and onion mixture, the beaten egg, turmeric powder, salt, and black pepper.
- Using your hands, gently mix all the ingredients until they are just combined. Do not overwork the mixture.
- Spread the breadcrumbs on a shallow plate.
- Take about 2-3 tablespoons of the meat mixture and form it into a flat, oval-shaped patty, about 1/2-inch thick.
- Lightly press each patty into the breadcrumbs, ensuring both sides are evenly coated.
- Heat the oil in a large skillet or frying pan over medium heat. Once the oil is shimmering, carefully place the kotlet patties in the pan. Do not overcrowd; cook in batches if necessary.
- Fry for 4-6 minutes on each side, until they are deep golden brown, crispy, and cooked through.
- Remove the cooked kotlet from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot or at room temperature.
Notes
Serving Suggestion: Kotlet is traditionally served with fresh bread, sliced tomatoes, and pickles (torshi).
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Share This Amazing Recipe!
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