Karakat-e Morgh (کراکت مرغ) — Persian-Style Crispy Chicken Croquettes

• 450 gChicken breast, boneless skinless (for poaching and shredding)
• 1200 mlWater (for poaching)
• 150 gOnion (1 medium, finely diced)
• 12 gGarlic (3 cloves, finely grated)
• 30 mlOlive oil (2 tbsp)
• 10 gSalt (2 tsp, divided)
• 2 gBlack pepper (1 tsp)
• 4 gPaprika (2 tsp)
• 700 gPotatoes, starchy (Russet or Maris Piper) (peeled and cut into 3 cm chunks)
• 30 gUnsalted butter (2 tbsp)
• 60 gParmesan cheese, finely grated (about 2/3 cup, packed)
• 25 gParsley, fresh (finely chopped (about 1 cup loosely packed))
• 80 gAll-purpose flour (about 2/3 cup, for dredging)
• 2 largeEggs (beaten with 15 ml water)
• 120 gBreadcrumbs, plain (fine or panko) (about 2 cups; use fine for tighter crust, panko for extra crunch)
• 750 mlNeutral frying oil (sunflower, canola, or grapeseed) (for shallow frying, 2–3 cm depth in pan)

Instructions

1. 1

   Poach the chicken: place chicken breast and 1200 ml water in a saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook 14–16 minutes until the thickest part reaches 74°C/165°F. Rest 10 minutes in the hot liquid, then shred finely with two forks and set aside.

2. 2

   Cook the potatoes: add potato chunks and 1500 ml water to a pot, bring to a boil, then simmer 12–15 minutes until very tender. Drain well, return to the hot pot, and steam-dry 2 minutes over low heat. Mash until smooth, then mix in butter and Parmesan while warm.

3. 3

   Build the filling: heat olive oil in a skillet over medium heat. Sauté diced onion 6–8 minutes until translucent and lightly golden. Add garlic and cook 30 seconds. Stir in shredded chicken, salt, black pepper, and paprika; cook 2 minutes to bloom spices and drive off moisture.

4. 4

   Combine and chill: fold the warm chicken mixture and chopped parsley into the mashed potatoes until evenly distributed. Taste and adjust salt if needed. Spread mixture on a plate in a 2 cm layer and refrigerate 20 minutes so it firms up; this reduces cracking and oil absorption during frying.

5. 5

   Shape croquettes: with lightly damp hands, portion into 12 pieces (about 70–75 g each). Shape into cylinders or ovals, pressing firmly to remove air pockets. Place on a tray and chill 10 minutes. Meanwhile set up three bowls: flour, beaten eggs with 15 ml water, and breadcrumbs.

6. 6

   Bread properly: roll each croquette in flour, tapping off excess; dip in egg to coat completely; then press into breadcrumbs, covering all sides. For a thicker shell, repeat the egg-and-breadcrumb step once more. Rest breaded croquettes 10 minutes at room temperature for better adhesion.

7. 7

   Fry: heat neutral oil in a heavy pan to 175°C/350°F (2–3 cm depth). Fry in batches of 4–5, 2–3 minutes per side, turning gently with tongs until deep golden and crisp. Keep oil between 170–180°C. Drain on a rack 3 minutes and serve hot.