Persian kotlet is a potato and meat patty that is seasoned with pureed onion, and turmeric, and shallow fried on the stovetop. Kotlet eat really well at room temperature, making them the perfect picnic food. In fact, I can’t remember many family picnics as a child that didn’t include kotlet wraps served with lavash, pickles, and tomatoes.
Every Iranian household has their own way of making kotlet. People use a variety of different spices and some families cook the potato before blending it with the meat. This recipe, as written and tested, is modeled after the kotlets my mom makes. She’s my favorite cook so I unapologetically follow her example, especially when it comes to Iranian cooking. When she tells me to add the potato raw, because it absorbs less oil that way, I do what she says and I’m rewarded with delicious kotlet patties!
Making Persian kotlet is simple but it takes a bit of time to fry up the patties. I can still picture my mom standing over a frying pan, expertly shaping and frying, dozens of kotlet without skipping a beat. She’d always let me sneak a taste of the hot patty, still glistening from the oil….delicious! Just like my mom, I always double this recipe, making sure there’s enough for everyone to have their fill with extras to pack away for tomorrow’s lunch.
I hope you enjoy this recipe as much as my siblings and I did growing up. If you give it a try, leave me a comment and let me know!