Persian Kotlet Recipe (The BEST Crispy Cutlets)

This authentic Persian Kotlet recipe is your ultimate guide to making incredibly crispy, savory, and flavorful ground meat and potato patties. If you’ve ever craved a taste of classic home-style Iranian cuisine, this is the perfect place to start. Forget dry or crumbly patties; we’re sharing all the secrets to achieving golden-brown perfection every single time. This easy-to-follow recipe will quickly become a family favorite.

What is Persian Kotlet?

Kotlet is a beloved Iranian dish, essentially a type of pan-fried cutlet or patty. The name itself is derived from the French “côtelette.” The mixture is traditionally made from ground meat (usually beef or a combination), grated potatoes, onions, and a signature blend of spices like turmeric. It’s a staple in Persian households, often enjoyed warm or cold, packed in sandwiches for picnics, or served as a main course for lunch or dinner.

Why You’ll Love This Persian Kotlet Recipe

• Incredibly Flavorful: The combination of savory ground beef, onion, and earthy spices like turmeric creates a truly irresistible taste.
• Perfectly Crispy Texture: We’ll show you the key techniques to get that signature golden-brown crust while keeping the inside moist and tender.
• Surprisingly Easy: Despite its impressive flavor, the process is straightforward and perfect for cooks of all levels.
• Versatile Serving Options: Enjoy it hot with rice or bread, or eat it cold in a sandwich—it’s delicious either way!

The Secret to Crispy, Flavorful Kotlet: Key Ingredients

The magic of a great Persian Kotlet recipe lies in its simplicity and the quality of its components. Here’s what you’ll need.

The Meat

We use lean ground beef for this recipe. A ratio of 85/15 provides enough fat for flavor without making the kotlet greasy. You can also use a 50/50 mix of ground beef and ground lamb for a richer flavor profile.

The Vegetables

The two key vegetables are potatoes and onion. We use Russet potatoes for their starchy content, which helps bind the patties. The most crucial step is to grate both the potato and onion and then squeeze out as much water as possible. This is the number one secret to preventing your kotlet from falling apart during frying.

The Spices

The spice blend is simple but powerful. Turmeric provides the beautiful golden color and classic earthy flavor. Salt and black pepper are essential for seasoning. Some recipes also call for a pinch of saffron or advieh (a Persian spice mix), but this version sticks to the classic, accessible basics.

Step-by-Step Instructions for the Perfect Persian Kotlet Recipe

Follow these simple steps to create the best kotlet you’ve ever had. The key is in the preparation.

Step 1: Prepare the Potato and Onion

Using a box grater or a food processor, finely grate the raw potato and the onion. Place the grated mixture into a clean kitchen towel or several layers of cheesecloth. Squeeze firmly to remove as much liquid as you can. This step is critical for a crispy result.

Step 2: Combine the Ingredients

In a large mixing bowl, combine the squeezed potato and onion mixture with the lean ground beef, egg, turmeric, salt, and pepper. Use your hands to mix everything together until just combined. Be careful not to overmix, as this can make the patties tough.

Step 3: Shape the Patties

Take a small portion of the meat mixture (about the size of a golf ball) and shape it into an oval, flattened patty in the palm of your hand. Aim for a thickness of about half an inch. Repeat with the remaining mixture.

Step 4: Pan-Fry to Golden Perfection

Heat a neutral oil, like canola or vegetable oil, in a large skillet over medium heat. You should have enough oil to coat the bottom of the pan generously, about ¼ inch deep. Carefully place the shaped patties in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-6 minutes on each side, until they are deep golden-brown and cooked through. Remove the cooked kotlet and place them on a paper towel-lined plate to drain any excess oil.

Pro Tips for Foolproof Kotlet

• Don’t Skip the Squeeze: We can’t stress this enough! Removing excess water from the potatoes and onions is the key to crispy kotlet that holds its shape.
• Consistent Patty Size: Make sure your patties are uniform in size and thickness to ensure even cooking.
• Don’t Overcrowd the Pan: Frying in batches gives the kotlet enough space to develop a proper crust. Overcrowding will steam them instead of frying them. For something that cooks perfectly in a crowded pan, try this amazing tater tot casserole.
• Maintain Oil Temperature: If the oil is too hot, the outside will burn before the inside is cooked. If it’s not hot enough, the kotlet will absorb too much oil and become greasy. Medium heat is your friend.

Delicious Serving Suggestions

Persian Kotlet is wonderfully versatile. Traditionally, it’s served with fresh bread like lavash or sangak, sliced tomatoes, tangy torshi (pickled vegetables), and yogurt. It also pairs beautifully with a simple side salad. For a heartier meal, serve it alongside saffron rice. We also love it with some crispy roasted cauliflower on the side for extra veggies.

Storing and Reheating Leftovers

Kotlet is one of those rare dishes that tastes just as good, if not better, the next day. Store leftover patties in an airtight container in the refrigerator for up to 4 days. You can enjoy them cold straight from the fridge, which is perfect for sandwiches. To reheat, simply pan-fry them for a minute or two on each side or warm them in an oven or air fryer to bring back some of their crispiness.

Frequently Asked Questions

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The Ultimate Persian Kotlet Recipe

This recipe provides the foundation for perfect, crispy Persian cutlets. Whether you’re making a simple weeknight dinner or preparing for a gathering, this dish is sure to impress. If you’re looking for another comforting classic, give our a comforting beef stew a try!

FL Recipes

Persian Kotlet Recipe (The BEST Crispy Cutlets)

Learn how to make the most authentic and delicious Persian Kotlet with this foolproof recipe. These crispy, savory ground beef and potato patties are packed with flavor and incredibly easy to make for the perfect family meal.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 patties

Course: Dinner, Lunch, Main Course

Cuisine: Iranian, middle eastern, persian

Calories: 185

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb lean ground beef 85/15 ratio recommended
• 1 large russet potato peeled and grated
• 1 medium yellow onion grated
• 1 large egg lightly beaten
• 1 tsp turmeric powder
• 1 tsp salt or to taste
• 1/2 tsp black pepper freshly ground
• 1/2 cup neutral oil for frying such as canola or vegetable oil

Equipment

• 1 Large Skillet
• 1 Mixing Bowl
• 1 Box grater or Food Processor

Method

 

1. Using a box grater, finely grate the peeled potato and the onion. Place the grated mixture in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Discard the liquid.
2. In a large mixing bowl, add the squeezed potato and onion mixture, the ground beef, beaten egg, turmeric powder, salt, and black pepper. Use your hands to gently mix until all ingredients are well combined. Do not overmix.
3. Take about 2-3 tablespoons of the mixture and form it into a flattened oval patty, about 1/2 inch thick, in the palm of your hand. Repeat with the remaining mixture to form about 12 patties.
4. Pour the neutral oil into a large skillet, enough to have about a 1/4-inch layer. Heat over medium heat. Once the oil is shimmering, carefully place the patties in the skillet, leaving some space between them. Fry in batches if necessary.
5. Fry for 4-6 minutes on the first side, until a deep golden-brown crust forms. Flip carefully and fry for another 4-5 minutes on the other side, until cooked through.
6. Remove the cooked kotlet from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm or at room temperature.

Nutrition

Calories: 185kcalProtein: 14gFat: 12gFiber: 1g

Notes

The most important step is squeezing out all the liquid from the grated potato and onion. This prevents the kotlet from becoming soggy and helps them hold their shape.
For extra flavor, you can add a pinch of garlic powder or a Persian spice mix (advieh) to the meat mixture.
Ensure your oil is at the right temperature (medium heat). If it's too hot, the outside will burn before the inside cooks.

Keyword Ground Beef Patties,Iranian Cutlets,Persian Kotlet

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