SAEDNEWS: Meat kotlet is one of the most popular traditional Iranian foods. By following the right key tips, it can be prepared crispy on the outside, juicy on the inside, and very delicious.
According to Saednews, Kotlet is one of the most popular and delicious traditional Iranian dishes. With its irresistible aroma and flavor, it brings back many nostalgic memories. This nutritious and tasty food is made with simple, accessible ingredients and is perfect for main meals, parties, and even delicious sandwiches.
Meat kotlet is a classic dish in Iranian cuisine, prepared with ground meat, potatoes, onions, and aromatic spices. Due to its simplicity, high nutritional value, and delightful taste, it holds a special place in Iran’s food culture. Kotlet is considered a complete meal and can also be served as an appetizer, snack, or finger food at gatherings. In this article, you will learn a precise, professional recipe for making the best homemade meat kotlet.
Choosing the right meat is essential. The best option is low-fat ground beef. Meat with about 15–20% fat makes the kotlets soft and juicy, while excessive fat causes them to fall apart during frying. Lamb can also be used, but it gives a stronger flavor.
250 g lean ground beef
1 large onion
250 g potatoes
1 egg
2 tbsp breadcrumbs
2 tbsp chopped parsley
Spices: black pepper, turmeric, curry powder, thyme, garlic powder, salt, cinnamon
Oil (as needed for frying)
Potatoes play a key role in texture. Their starch helps bind the mixture and creates a soft consistency. Starchy potatoes (such as Russet or similar varieties) should be fully boiled and mashed.
Onion adds flavor and moisture. After grating, it is important to squeeze out excess water to prevent the mixture from becoming too loose and the kotlets from falling apart.
Egg acts as a natural binding agent, holding the ingredients together and helping the kotlets achieve a golden, crispy surface.
A balanced mix of turmeric, black pepper, curry powder, thyme, garlic powder, and a small amount of cinnamon gives kotlet its signature aroma and taste.
Boil potatoes until soft, peel them, and mash thoroughly. Grate the onion and squeeze out excess water. Wash and finely chop parsley.
In a large bowl, combine ground meat, mashed potatoes, grated onion, and parsley. Add the egg and mix well until uniform. Add breadcrumbs and knead again until the mixture becomes cohesive.
Add all spices and knead the mixture for 5–7 minutes until fully combined. Let it rest in the refrigerator for 30 minutes to improve texture and flavor.
Wet your hands slightly and shape the mixture into oval or round patties about 1–1.5 cm thick.
Heat oil in a pan (about 1 cm deep). Fry kotlets over medium heat for 3–4 minutes on each side until golden and crispy. Place them on paper towels to remove excess oil.
Use boiled potatoes instead of raw
Add a small amount of milk or yogurt for extra softness
Do not overuse egg
Coat with breadcrumbs before frying
Fry in hot oil (~180°C)
Knead well
Rest the mixture in the fridge for at least 30 minutes
Avoid excess moisture
Calories: 150–200 kcal
Rich in protein, iron, vitamin B12
Contains carbohydrates from potatoes
Provides fiber and essential minerals
Refrigerate for 3–4 days in an airtight container
Freeze raw mixture or shaped patties for up to 3 months
Reheat in pan, oven, or microwave
Using fatty meat → causes breakage
Excess moisture → makes mixture loose
Insufficient kneading → poor structure
High heat → burns outside, raw inside
Flipping too early → causes breakage
Persian meat kotlet is a beloved and nostalgic dish that can be easily prepared at home with the right technique. Proper ingredient balance, good kneading, and correct frying temperature are the keys to achieving crispy, soft, and delicious kotlets that everyone will enjoy.
