Kotlet Ba Morgh (کتلت با مرغ) — Persian Chicken and Potato Cutlets

• 500 gYukon Gold potatoes, peeled and cut into 3 cm chunks (Rinse after peeling to remove surface starch)
• 450 gGround chicken (Prefer 90–93% lean for best texture)
• 150 gYellow onion (Grated on the fine side, then squeezed very dry)
• 1 largeEgg (About 50 g without shell)
• 60 gPlain bread crumbs (Plus extra only if mixture feels wet)
• 8 gSalt (About 1 1/4 tsp fine salt)
• 1 tspGround black pepper (Freshly ground if possible)
• 1 tspGround turmeric (For color and earthy warmth)
• 1 tspGround cumin (Adds savory depth)
• 0.5 tspGround cinnamon (Subtle sweetness; do not increase much)
• 0.25 tspGround saffron (Crushed and bloomed in warm water below)
• 15 mlWarm water (To bloom the saffron (about 1 tbsp))
• 1 tspBaking powder (Helps keep cutlets light)
• 180 mlNeutral cooking oil (For shallow-frying; use more as needed)
• 250 gBroccoli florets (Cut into bite-size pieces)
• 300 gTomatoes (Sliced into wedges or thick rounds)
• 200 gPickled cucumbers (khiar shoor) (Whole or sliced)

Instructions

1. 1

   Boil the potatoes: place potato chunks in a pot and cover with cold water by 3 cm. Add 2 g salt (taken from the measured salt) and bring to a boil over high heat, then reduce to a steady simmer. Cook 15–18 minutes until a knife slides in easily, then drain well and steam-dry 3 minutes.

2. 2

   Mash and cool: mash the hot potatoes until very smooth (a ricer is ideal). Spread the mash on a plate or tray in a thin layer to release steam and cool faster. Let cool 10–15 minutes; warm potatoes are fine, but they should not be hot or the mixture will turn loose and oily.

3. 3

   Prepare saffron and onion: crush the saffron and mix with 15 ml warm water; set aside 5 minutes to bloom. Grate the onion finely, then squeeze firmly in a clean towel until very dry (aim to remove at least 3–4 tbsp liquid). This prevents the cutlets from cracking and absorbing excess oil.

4. 4

   Mix the cutlet base: in a large bowl combine mashed potatoes, ground chicken, squeezed onion, egg, bread crumbs, remaining salt, black pepper, turmeric, cumin, cinnamon, baking powder, and the bloomed saffron liquid. Mix 60–90 seconds until cohesive and slightly sticky; avoid overmixing which can make patties dense.

5. 5

   Rest and shape: cover and rest the mixture 10 minutes at room temperature so the crumbs hydrate. Divide into 10 equal portions (about 95–100 g each). With lightly oiled hands, shape each into an oval patty about 8 cm long and 1.5 cm thick; smooth edges to reduce cracking during frying.

6. 6

   Fry in batches: heat 90 ml oil in a wide skillet over medium heat until 175°C (or a breadcrumb sizzles immediately). Fry 4–5 cutlets at a time, 3–4 minutes per side, turning once, until deep golden and the center reaches 74°C. Adjust heat to prevent darkening before cooking through.

7. 7

   Drain and keep crisp: transfer fried cutlets to a rack set over a tray (preferred) or paper towels. Let rest 3 minutes before serving; the crust sets and stays crisp. Add remaining oil as needed between batches, letting it reheat to frying temperature before adding the next cutlets.

8. 8

   Prepare the sides and serve: steam broccoli florets 3–4 minutes until bright green and crisp-tender, then cool briefly. Arrange cutlets with sliced tomatoes and pickled cucumbers. Serve warm or at room temperature, with the pickles providing acidity that balances the rich, savory cutlets.