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Omid Roustaei, The Caspian Chef
Meat and potato patties
4.8 from 10 votes
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Main Course
Cuisine Persian
Servings 4


  • 2 medium russet potatoes
  • 1/2 cup bread crumb
  • 1/2 cup milk
  • 1 pound ground beef, or lamb
  • 1 medium onion, grated
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon black pepper, ground
  • 1 teaspoon turmeric, ground
  • 2 teaspoons Gardeh Ghooreh, dried Persian sour grape powder
  • 1/2 cup oil for frying, adjust as needed

Roasted potatoes

  • 2 large Yukon gold potatoes, sliced to resemble French fries, peeling optional
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon turmeric, ground

Stewed tomatoes

  • 2 tablespoons oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon turmeric, ground
  • 4 medium ripe tomatoes, diced



  • In a small pot, cover the potatoes with water, bring to a gentle boil, cover and cook for 15-20 minutes. Once cooked peel and grate. Set aside.
  • Combine the bread crumb and milk and allow to sit for 5 minutes.
  • In a large mixing bowl combine all the ingredients for the Cotlet. Knead for a few minutes to form a smooth paste.
  • Heat 1/2 cup oil in a wide skillet over medium heat. Dip your hands in a bowl of water to moisten them. Shape the meat mixture into balls the size of a large egg and then flatten them into oval patties.
  • Brown the patties on both sides in the skillet over medium heat for about 5 minutes on each side. Add more oil if necessary. Repeat until all the patties have been fried.
  • Remove from the pan and place on a plate lined with paper towels to soak up any excess oil.

Roasted potatoes

  • Combine all the ingredients in a mixing bowl and toss the potatoes around to get fully coated with the oil, salt, pepper and turmeric.
  • Place the potatoes in a 375 °F oven and roast for about 30-35 minutes, or until golden and crispy. I prefer to use a convection oven to roast the potatoes to a golden perfection without having to flip the potatoes over. If not using convection, be sure to flip the potatoes once.

Stewed tomatoes

  • Heat the oil in a medium sized sauce pan and saute the garlic for a couple of minutes over medium heat.
  • Add the salt, pepper and turmeric and saute for about 30 seconds before adding the tomatoes.
  • Cover and cook over low heat for 15 minutes. Set aside.


  • Arrange the patties and the roasted potatoes on a serving platter with the stewed tomatoes on the side.
  • Cotlet can be served with steamed basmati rice or Persian flatbreads, along with a platter of fresh herbs, yogurt or Torshi (Persian pickles).


If Gardeh Ghooreh is not available, you can substitute other spices to bring more flavor to the patties.
To make this dish vegetarian, you can use your preferred meat substitute.
Keyword beef, Cotlet, cutlet, meat patty
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