Persian Kotlet Recipe

Introduction

Persian Kotlet is a flavorful, comforting meat patty that combines ground beef or lamb with tender potatoes and aromatic spices. Crispy on the outside and soft inside, these patties make a perfect snack or main dish served with warm pita and fresh accompaniments.

Ingredients

• 1 lb ground beef (or lamb)
• 1 lb russet potato
• 1 yellow onion (peeled and grated)
• 1/4 cup cilantro (chopped)
• 2 eggs
• 2 tsp advieh spice blend (See Note 1)
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp ground garlic
• 4 oz breadcrumbs
• 1/4 cup olive oil

Instructions

1. Step 1: Peel the potato, cut it into 8 pieces, and boil until fork tender. Drain, mash, and let cool. Set aside.
2. Step 2: Grate the onion and squeeze out as much liquid as possible; discard or save the liquid for soups.
3. Step 3: In a large bowl, combine the ground meat, mashed potato, grated onion, chopped cilantro, eggs, advieh spice, salt, black pepper, and ground garlic. Wet your hands and form the mixture into 12 balls, about 3 ounces each. Gently flatten each ball into a patty.
4. Step 4: Spread the breadcrumbs on a plate and press each side of the patties lightly into the breadcrumbs to coat. Refrigerate for 30 minutes to firm up if time allows.
5. Step 5: Heat the olive oil in a large skillet over medium heat. Fry each patty for about 6 minutes per side until golden brown and cooked through.
6. Step 6: Serve the kotlets warm with pita bread, pickled vegetables, fresh tomatoes, or fried potatoes.

Tips & Variations

• For extra flavor, add a pinch of turmeric or sumac to the spice blend.
• Using lamb instead of beef offers a richer, more traditional taste.
• If you don’t have advieh, a mixture of cinnamon, cumin, cardamom, and dried rose petals works well.
• Refrigerating the patties before frying helps them hold their shape better.

Storage

Store leftover kotlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to keep the exterior crispy. You can also freeze cooked patties for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is advieh spice blend?

Advieh is a traditional Persian spice mix typically made from cinnamon, cardamom, cumin, rose petals, and other fragrant spices. It adds a distinctive, aromatic flavor to many Iranian dishes.

Can I bake the kotlet instead of frying?

Yes, you can bake the patties at 375°F (190°C) for about 20-25 minutes, flipping halfway through, for a healthier option. However, frying gives them a crispier crust and more traditional texture.

Persian Kotlet Recipe

Print Recipe

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5 from 85 reviews

Persian Kotlet is a flavorful and tender pan-fried ground meat patty combined with mashed potatoes, fragrant advieh spices, onions, and fresh cilantro. These crispy-on-the-outside, soft-on-the-inside patties make a perfect savory snack or main course, traditionally served with warm pita bread, pickled vegetables, and fresh tomatoes.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 patties 1x
• Category: Main Course
• Method: Frying
• Cuisine: Persian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb ground beef (or lamb)
• 1 lb russet potato
• 1 yellow onion, peeled and grated
• 1/4 cup cilantro, chopped
• 2 eggs
• 2 tsp advieh spice blend (see note 1)
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp ground garlic
• 4 oz breadcrumbs
• 1/4 cup olive oil

Instructions

1. Boil and Mash Potatoes: Peel the russet potato and cut into 8 pieces. Boil in water until fork tender. Drain the water, mash the potatoes thoroughly, and set aside to cool.
2. Prepare Onion: Grate the yellow onion and squeeze out as much liquid as possible. Discard the liquid or save it for soups to avoid excess moisture in the mixture.
3. Mix Ingredients: In a large bowl, combine ground beef (or lamb), mashed potato, grated onion, chopped cilantro, eggs, advieh spice blend, kosher salt, black pepper, and ground garlic. Mix well to create a uniform mixture.
4. Shape Patties: Wet your hands with water to prevent sticking, then form the mixture into 12 balls, each about 3 ounces. Gently flatten each ball into a patty shape.
5. Coat with Breadcrumbs: Spread breadcrumbs on a plate. Press each side of the patties into the breadcrumbs to evenly coat them. For best texture, refrigerate the coated patties for 30 minutes to firm up (this step is optional but recommended).
6. Fry the Patties: Heat a large skillet over medium heat and add the olive oil. Fry each patty for about 6 minutes per side or until nicely browned and cooked through.
7. Serve: Serve hot with warm pita bread, pickled vegetables, fresh tomatoes, or fried potatoes for a complete Persian-inspired meal.

Notes

• Advieh Spice Blend: A traditional Persian spice mix typically containing cinnamon, cumin, cardamom, rose petals, coriander, and nutmeg. You can buy it pre-made or mix these spices at home.
• For leaner patties, you may use ground lamb or beef with lower fat content.
• The optional refrigeration step helps patties hold their shape better when frying.
• Use fresh cilantro for best flavor; parsley can be substituted if unavailable.

Keywords: Persian Kotlet, Persian meat patties, Kotlet recipe, Ground beef patties, Middle Eastern recipes, Fried meat patties