I found the recipe that makes my apartment smell just like home. Honestly, if I close my eyes right now I might even believe I’m back at my parents’ house, waiting for my Mom to finish cooking dinner.
That recipe, my friends, is kotlet – a Persian meat patty made up of ground beef, potato and oats, seasoned with onion, garlic, turmeric and Italian parsley. The Persian kotlet recipe I’m sharing with you all has gone through years of evolution and testing by my Mom, so frankly, it’s absolutely perfect. Juicy and flavorful, but not too rich or spicy. And, similar to the Persian Herb Frittata recipe on the blog, this is a Persian recipe that is surpisingly simple to make.
Here are a few tips to get you started:
- Use dried onions. Yep. Believe it or not, this recipe is better with dried onions versus fresh. The dried onion (which you’ll rehydrate in water) doesn’t burn when you cook the kotlet. Also, the flavor is more mild and balanced. You can dried onions (sometimes called minced onions) in the spice section of you grocery store.
- Oats to the rescue. Over the years, my Mom’s recipe has changed to include less potato and the addition of oats. Use regular oats – not the quick cooking kind – and your kotlet will be moist and juicy after it’s cooked.
- Multi-task. While the oats and dry onion are soaking in water, mince the garlic and chop the parsley.
- Pull out the box grater. This recipe calls for a small yellow potato, finely grated. I like to use my box grater to do this – it’s much easier than pulling out the food processor just for one darn potato. (Want to know what other tools you should have on hand? Check out my free 15 Must-Have Kitchen Tools guide!)
The kotlet comes together in one big bowl, making it right on point for a weeknight dinner without too many dirty dishes. Use your hands to combine the beef, potatoes, egg, onions, oats, parsley and spices – you want this to be well mixed, so you can’t over do it (need to take out a little stress?). Then, form oblong shaped patties and place them on a parchment-lined cookie sheet. Let chill in the fridge for about 15 minutes to help hold its shape. Then, it’s time to cook’em!
When it comes to eating your kotlet, there’s no right or wrong way. They taste as great hot as they do cold. As young as I can remember, I would steal one from the platter while my Mom finished cooking the rest. I’d burn my the roof of my mouth more times than I can remember, but trust me – it was SO worth it. Whether you eat it hot or cold, kotlet is delicious tucked in pita bread with sliced tomato, fresh basil and a thinly sliced pickle. Or, you can eat it with a salad or along with rice.
This recipe makes 8 good-sized kotlet, so if you’re just cooking for yourself or another person, you’ll have some leftovers to enjoy the next day. Kotlet is also a popular picnic food for Persians, so consider making this the night before you’re going for a hike or camping trip.
It means a ton to share my family recipes with you all on this blog…especially the simple ones. I hope you give this a try and please let me know what you think. Enjoy!
- 3 tablespoons oats
- 1 tablespoon minced dry onion
- 1 pound ground beef (85% fat)
- 1 yellow potato peeled and finely grated
- 1 egg
- 2 cloves minced garlic
- 2 tablespoons chopped Italian parsley
- 1 tablespoon flour
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp turmeric
- 1 tbsp olive oil
- 1 tbsp vegetable oil
- In small bowl, soak dry onion and oatmeal with a cup of cold water.
- In a large bowl, add ground beef, grated potato, egg, garlic, italian parsley, flour, salt, pepper and turmeric. Use your hands to mix thoroughly.
- Drain onion and oatmeal. Transfer to meat mixture and continue to mix.
- Using your hands, form 8 patties, roughly ½ inch thick. Place patties on a parchment lined cookie sheet.
- Cover with plastic wrap and let refrigerate for 15 minutes.
- In a large nonstick pan, drizzle olive oil and vegetable oil. Turn heat to medium high.
- Remove sheet from refrigerator. Once oil is hot, carefully add the patties - the oil may splatter. (You may need to split this into two batches of four patties each.)
- Cook for 5 minutes then use a spatula to gently flip the patty over. It should be dark golden brown. Continue cooking for an additional 3 minutes.
- Transfer the cooked patties to a paper towel lined plate. Serve hot or cold.