How to make Persian Cutlet
and more persian recipes!
On the first Friday of every month you get a FREE recipe from me! Today I am sharing my aunt’s famous Persian Cutlet recipe! It’s the most favorite family recipe. Plus a few other staple persian recipes for you! You’ll get a sneak peak into my dream life, all of my discount codes in one place & the ricer cooker you need for Tahdig!
I am SOOO happy you’re here!
xx Jazzy
What’s going on..
Still dreaming of Florida ever since we got back! I love the calm, warm clear blue water and it was evident Olive was MY daughter as the beach may have been her favorite place in the world. She just splashed in the shallow water, let the waves crash on her skin & collected the shells.
I miss being walking distance to the beach when we lived in St Pete. We currently live about 1 hour - 90 minutes from the beach now. But it comes with traffic, and not warm, swimmable water! The California beaches are soooo beautiful with the mountains in the backdrop but the waves are too strong & the water is just too chilly to comfortably hang out there! Anyway, now I am just blabbering on. If I had my ideal world, I would live ON the beach, and jump in the ocean every single day. A girl can dream, right?!
Here’s all of my discount codes!!
Get all of my discount codes for food, supplements, kitchen tools, baby food, baby clothes and mindfulness apps, all in one place!! Easy peasy!
My favorite Persian recipes!
I am a first generation Persian-American. Both of my parents immigrated to the US in 1979 after the Islamic revolution in Iran. I was born and raised here, and I was lucky enough to grow up with the Persian culture. It’s truly one of the most beautiful cuisines I have ever tasted and I am sharing some of my favorite recipes with YOU!
Saffron chicken: yogurt marinated saffron chicken is so easy to make & melts in your mouth every time. Great on rice, salads or in wraps!
Persian tahchin: this is a yogurt saffron baked rice that is my favorite food in the world. My mom & I recorded a step-by-step YouTube video for you to follow along with!
Chicken kabob: this is a classic, I grew up eating this every week. It’s juicy, delicious & can be made on a grill or in a pan!
If you love Tahdig…
Persian tahdig is the delicious crispy layer that forms at the bottom of the rice. It's crispy rice with a texture that is crispy, golden, and perfectly crunchy. In our Persian culinary tradition, we enjoy savoring the crunchy rice alongside a generous serving of Persian stew and some plain yogurt. Tahdig is my ultimate favorite food! If you want to make it at home, then you need this rice cooker!
Rice cooker
My family has tried every rice cooker on the market, and this one is the ultimate best! It comes in any different size, so you can choose which one works for you and your family.
It has an automatic timer so you can set the time you want it to cook & it will automatically shut off when it’s done cooking.
The pot is non-stick, so your rice comes out easily every time!
Ok, let’s get to the new recipe!👇🏼
Persian Kotlet (aka Cutlet)
This weeks recipe is one of my favorites! It’ my aunts famous Persian Cutlets! They are basically Persian Meat Patties. This Kotlet recipe is a great Persian meal that can be made ahead of time, meal prepped and served when you are low on time! Here’s a step-by-step tutorial of us making it together in her kitchen!👇🏼
Preparation: 30 minutes (includes boiling and grating potatoes, grinding onion, and mixing ingredients)
Cooking: 20-30 minutes
Total Time: Approximately 50-60 minutes
Yield: About 12-15 cutlets
INGREDIENTS
1 lb ground turkey
1 white onion, ground
2 eggs
3 potatoes, boiled and grated
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon pepper
2-3 tablespoons avocado oil
Instructions:
Prepare the potatoes by boiling them until they are fully cooked and tender.
Once boiled, let them cool slightly and then grate them using a grater. Set aside.
Prepare the onion by grinding using a food processor or grater until it is finely ground.
In a large mixing bowl, combine the ground turkey, ground onion, grated potatoes, and eggs. Add the salt, turmeric, and pepper to the mixture. Use your hands to mix all the ingredients thoroughly until well combined.
Take a small portion of the mixture and shape it into a patty, about the size of your palm. Repeat this process until all the mixture is used up.
Heat 2-3 tablespoons of avocado oil in a large frying pan over medium heat.
Once the oil is hot, place the cutlets in the pan, making sure not to overcrowd them.
Fry the cutlets on one side until they are golden brown and crispy, then flip them over to cook the other side. This should take about 4-5 minutes per side.
You may need to cook the cutlets in batches depending on the size of your pan.
Once the cutlets are cooked, place them on a paper towel-lined plate to absorb any excess oil.
Serve hot, garnished with fresh herbs or alongside your favorite dipping sauce.
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Until next time fam! xo Jazzy
What is another oil I can use? Avocado oil is very expensive in Australia. Thank you 🙏🏻
Bravo! xoxo