Koloocheh Goosht (کلوچه گوشت) — Persian Meat Patties with Melted Gouda

• 60 gBaguette crumbs (fine) (From day-old baguette, finely ground)
• 120 mlWhole milk (For soaking crumbs)
• 1 eachLarge egg (Lightly beaten)
• 200 gYellow onion (Grated on the fine side, then squeezed dry)
• 10 gGarlic (Finely grated or minced (about 2 large cloves))
• 30 gFresh parsley (Finely chopped (leaves and tender stems))
• 30 gTomato paste (About 2 tablespoons)
• 600 gGround meat (beef or beef-lamb blend) (Prefer 15–20% fat for juiciness)
• 10 gSea salt (About 1 3/4 teaspoons, fine)
• 2 gBlack pepper (About 1 teaspoon, freshly ground)
• 2 gGround turmeric (About 1 teaspoon)
• 2 gGround cumin (About 1 teaspoon)
• 0.15 gSaffron threads (Crushed and bloomed in hot water)
• 30 mlHot water (For blooming saffron)
• 30 mlNeutral oil (sunflower or canola) (For pan-searing; add more if needed)
• 15 gUnsalted butter (Added to oil for flavor and browning)
• 160 gGouda cheese (Sliced or coarsely grated; about 40 g per patty)

Instructions

1. 1

   Bloom the saffron: crush saffron threads and pour over 30 ml hot water (about 80–90°C). Cover and steep 10 minutes until deeply colored. Meanwhile, combine baguette crumbs and milk in a bowl; stir and rest 5 minutes so the crumbs fully hydrate and form a soft paste.

2. 2

   Prepare the aromatics for a tender patty: grate the onion, then squeeze firmly in a clean towel to remove excess juice (this prevents steaming and helps browning). In a large bowl, combine squeezed onion, garlic, parsley, tomato paste, sea salt, pepper, turmeric, and cumin.

3. 3

   Build the mixture: add ground meat, the milk-soaked crumbs, beaten egg, and the bloomed saffron (including liquid). Mix by hand 2–3 minutes until tacky and cohesive, but stop before it turns dense. Cover and refrigerate 20 minutes to hydrate and firm for shaping.

4. 4

   Shape and preheat: divide into 4 equal portions (about 210 g each). With damp hands, form 2 cm-thick patties, smoothing edges to prevent cracking. Heat a large skillet over medium-high for 2 minutes, then add oil and butter; swirl until shimmering but not smoking.

5. 5

   Sear the patties: place patties in the pan with space between them. Cook 4–5 minutes on the first side until a deep brown crust forms. Flip and cook 4 minutes more. Reduce heat to medium and continue 2–4 minutes, flipping once, until the center reaches 71°C.

6. 6

   Melt the Gouda: lower heat to medium-low. Top each patty with Gouda. Add 1–2 tablespoons water to the pan (avoid pouring on cheese) and cover immediately. Steam-melt 1–2 minutes until the cheese is glossy and bubbling. Rest patties 3 minutes before serving.