There are few dishes as comforting and universally loved as a perfectly made Kotlet. This classic Kotlet recipe delivers crispy, golden-brown patties with a tender, flavorful interior that will transport you straight to a Persian kitchen. If you’ve been searching for an authentic guide to making this beloved dish, you’ve found it.
We’re breaking down everything you need to know, from the essential ingredients to the foolproof techniques that guarantee a perfect result every time. Get ready to master this iconic Persian comfort food.
What is Kotlet?
Kotlet (کتلت) is a traditional Persian pan-fried patty or cutlet made from a mixture of ground meat, grated potatoes, onions, and a signature blend of spices. The name itself is derived from the French word “côtelette,” meaning cutlet. It’s a staple in Iranian cuisine, loved for its simple preparation and deeply satisfying flavor.
A Taste of Persian Comfort Food
Often enjoyed hot or cold, Kotlet is incredibly versatile. It’s commonly stuffed into sandwiches with fresh herbs and pickles or served as a main course alongside rice and salad. Its crispy exterior and savory, soft center make it a favorite for family gatherings, picnics, and simple weeknight dinners.
Why You’ll Love This Kotlet Recipe
- Perfectly Crispy: We share the secret to achieving that irresistible golden-brown crust that makes Kotlet so special.
- Incredibly Flavorful: A simple yet potent blend of spices like turmeric gives these cutlets their authentic, aromatic taste.
- Easy to Make: With straightforward steps and common ingredients, this recipe is accessible to cooks of all skill levels. For another easy weeknight meal, try our Oven-Baked Chicken Drumsticks.
- Versatile Serving Options: Enjoy it as a main course, a side dish, or packed in a lunchbox sandwich.
The Essential Ingredients for Authentic Kotlet
The beauty of this Kotlet recipe lies in its simplicity. Here are the core components you’ll need to create this classic Persian dish.
- Ground Meat: A combination of ground beef and lamb offers the best flavor and texture, but you can use just ground beef.
- Potatoes: Russet potatoes are ideal due to their high starch content, which helps bind the mixture and creates a tender interior.
- Onion: A yellow onion adds a foundational savory sweetness. Grating it is key.
- Egg: Acts as a binder to hold the patties together.
- Spices: Turmeric is the star, providing its signature color and earthy flavor. Salt and black pepper are essential for seasoning.
- Breadcrumbs or Chickpea Flour: This is crucial for binding and achieving a crispy exterior.
- Oil for Frying: A neutral oil with a high smoke point, like canola or vegetable oil, is perfect.
How to Make the Perfect Kotlet (Step-by-Step)
Follow these simple steps to create the best Persian cutlets you’ve ever tasted. The process is straightforward and rewarding.
Step 1: Prepare the Potatoes and Onion
Start by peeling and grating the potatoes and onion using the small holes of a box grater. It’s crucial to squeeze out as much liquid as possible from the grated vegetables. Excess moisture is the enemy of a crispy Kotlet, so place them in a clean kitchen towel or cheesecloth and wring them out thoroughly.
Step 2: Combine the Meat Mixture
In a large mixing bowl, combine the drained potato and onion mixture with the ground meat, egg, turmeric, salt, pepper, and breadcrumbs. Use your hands to mix everything together until just combined. Be careful not to overwork the mixture, as this can lead to tough cutlets.
Step 3: Shape the Patties
Take a portion of the 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. Traditionally, Kotlet has a signature shape with tapered ends, often achieved by pressing the mixture around your thumb.
Step 4: Fry to Golden Perfection
Heat about half an inch of neutral oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the patties in the pan, ensuring not to overcrowd it. Fry for 5-7 minutes per side, or until they are deeply golden-brown and cooked through. Transfer the cooked Kotlet to a wire rack or paper towel-lined plate to drain any excess oil.
Expert Tips for the Crispiest, Most Flavorful Kotlet
- Squeeze, Squeeze, Squeeze: The most critical step is removing moisture from the potatoes and onion. Don’t skip this!
- Don’t Overmix: Combine the ingredients until they are just incorporated to keep the cutlets tender.
- Consistent Patty Size: Make sure all your patties are a similar size and thickness to ensure even cooking.
- Maintain Oil Temperature: If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the Kotlet will absorb too much oil and become greasy. Medium heat is your friend. Looking for another great ground beef recipe? Our Old-Fashioned Goulash Recipe (coming soon) is a family favorite.
Kotlet Recipe Variations
While the classic recipe is fantastic, you can easily adapt it. For a different flavor profile, try adding a tablespoon of chopped fresh parsley or a teaspoon of garlic powder to the mixture. Some variations also use boiled, mashed potatoes instead of raw, grated ones for a softer texture.
What to Serve with Kotlet
Kotlet is wonderfully versatile. For a classic Persian meal, serve it with flatbread (like lavash or sangak), fresh herbs (sabzi khordan), sliced tomatoes, and Persian pickles (torshi). It’s also delicious alongside a simple salad or with steamed rice. If you love rice bowls, our Grilled Steak Bowl is another excellent option.
Storing and Reheating Leftovers
Store leftover Kotlet in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold, straight from the fridge, which is how many prefer them for sandwiches. To reheat, place them in a dry skillet over medium heat or in an air fryer for a few minutes until warmed through and crispy again.
Frequently Asked Questions About This Kotlet Recipe
Yes, you can bake Kotlet for a healthier option. 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. They won’t be as crispy as the fried version but will still be delicious.
For an extra crispy crust, you can lightly dredge the shaped patties in flour or extra breadcrumbs just before frying. Also, make sure not to overcrowd the pan and maintain a consistent medium heat to allow a golden crust to develop.
The key is to squeeze out all excess moisture from the grated potatoes and onions. Using an egg and breadcrumbs as binders also helps. Ensure the mixture is not too wet and that the oil is hot enough before you start frying.
A combination of ground beef and ground lamb provides a rich flavor, but 85% lean ground beef works perfectly on its own. You can also make this recipe with ground chicken or turkey for a leaner alternative.
While both are Persian patties, the main difference is in the preparation of the ingredients. Kotlet is typically made with raw ground meat and raw grated potatoes, whereas Shami is often made with cooked, shredded meat and cooked, mashed potatoes or legumes like lentils.
The Only Kotlet Recipe You’ll Ever Need
Kotlet Recipe (The Ultimate Guide to Crispy Persian Cutlets)
Ingredients
Equipment
Method
- Peel and finely grate the potatoes and onion. Place the grated vegetables in a cheesecloth or clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is crucial for crispy kotlet.
- In a large mixing bowl, add the squeezed potatoes and onion, ground beef, egg, turmeric, salt, black pepper, and breadcrumbs. Use your hands to mix gently until all ingredients are well combined. Do not overmix.
- Take a portion of the mixture (about 2-3 tablespoons) and form it into a flattened oval patty about 1/2-inch thick. Repeat with the remaining mixture.
- Heat the oil in a large skillet over medium heat. When the oil is shimmering, carefully place the patties in the skillet, leaving some space between them. Fry for 5-7 minutes on each side, until they are deep golden brown and cooked through.
- Transfer the cooked kotlet to a wire rack or a plate lined with paper towels to drain excess oil. Serve immediately.
Notes
Tip 2: Feel free to enjoy Kotlet cold the next day. They are famously delicious in sandwiches with fresh herbs, pickles, and tomatoes.
This Kotlet recipe provides the perfect balance of crispy texture and savory flavor, making it a must-try dish. It’s a celebration of simple ingredients coming together to create something truly special. We hope you love making it as much as we do!
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