by Chef Scotty




Today was a good day for Persian comfort food. The first thing that popped into my head was the great Persian cutlet dish called none other than “Kotlet”. 

In my home growing up, my father always prepared these for lunch on the weekend… typically for Sunday lunch or an early dinner. Served with Persian Salad (Salad Shirazi), warmed flat bread, pickles (Persians love torshi or “sour” foods), and maybe some cucumber mint yogurt salad called Mast-o Khiar, Kotlet made on a low key day is the perfect meal.

Kotlet is simply ground lamb or beef, potatoes, onions, a few spices and seasoning, coated in breadcrumbs and pan fried. It is easy to prepare, great for utilizing leftover roasted or baked potatoes, very filling, and they sure don't stay around long when a bunch of hungry kids are near. I Hope you enjoy my version of this classic Persian comfort dish, and hope you get your "Persian cooking" on soon! 





1 1/2- 2 pounds ground lamb or beef

1 large yellow onion grated (about 1 full cup) on a box grater, and excess onion juice squeezed out

2 baked russet potatoes (about 2 cups)  peeled and grated 

1/3cup chopped dill pickle

1 tablespoon In The Kitchen With Scotty “Cook’s Line” Seasoning (or salt and pepper) 

3 teaspoons turmeric powder

1 tablespoon granulated garlic 

1 whole large egg

plain fine bread crumbs 

Grapeseed Oil for frying 


  1. In a large mixing bowl add your squeezed out the grated onion, the grated cooked potatoes, and all the other ingredients including the meat. Mix everything by hand just as you do with a meatloaf or mixing any other type of ground meat. 
  2. Let rest and develop flavors about 15 minutes. In the mean time get your fry pan and oil ready, a bowl of your bread crumbs, and a pan lined with paper towel to absorb any excess oil from the kotlets. Set your oven to “warm” or a warming temperature. Kotlet’s do pan fry, but on low as to not burn the outside crust. 
  3. Begin heating a frying pan with about 1/4-1/2 inch of grapeseed oil. The size of your kotlets depends on you and who/what you’re feeding or cooking for. I typically go the size of a large lemon. Roll into a ball, then flatten out into a football or oval shape. Place that flat football into the plain breadcrumbs and all over. gently lay into the shimmering hot oil, and being to shallow fry your kotlets. Do not over crowd your pan .... it’s okay to cook in batches. Turn occasionally and flip over as to not burn the crust, but to keep them nice and golden brown. Check with your meat/food thermometerfor at least an internal temp of 160 degrees for proper cooking doneness. Remove to paper towels to drain and absorb excess oil… and off to the warming oven. The warming oven obviously keeps your kotlets warm but also decreases the chances of missing kotlets from idle hands. 
  4. When ready to serve, pair with a nice Persian salad, some warmed Lavash or barbari bread,  pickles or relish of any kind. It’s all really up to you and how you feel your Kotlet will be best served.