Kotlet-e Gerd-e Ghooreh (کتلت گرد غوره) — Persian Braised Meat Patties with Unripe Grape Powder

• 500 gGround beef (85–90% lean) (Or use ground lamb for a richer flavor)
• 200 gYellow onion (Grated on the fine side of a box grater, then lightly squeezed)
• 180 gRusset potato (Peeled and finely grated, then lightly squeezed)
• 1 largeEgg (About 50 g without shell)
• 25 gChickpea flour (Also called chickpea flour; helps bind and adds a nutty aroma)
• 8 gSea salt (About 1 1/4 tsp fine sea salt)
• 1 gGround black pepper (About 1/2 tsp)
• 2 gGround turmeric (About 1 tsp)
• 45 mlNeutral oil (For pan-searing (sunflower, canola, or grapeseed))
• 30 gTomato paste (About 2 tbsp)
• 450 gFresh tomatoes (2–3 medium, sliced into 8 mm rounds)
• 500 gYukon Gold potatoes (Peeled and sliced into 8 mm rounds)
• 360 mlWater (Plus more as needed to maintain a gentle simmer)
• 10 gUnripe grape powder (About 2 tsp; add near the end to preserve brightness)

Instructions

1. 1

   Prepare the patty base: grate the onion and potato, then squeeze each lightly in your hands to remove excess liquid (do not fully dry). In a bowl, combine ground meat, grated onion, grated potato, egg, chickpea flour, salt, pepper, and turmeric. Mix 2–3 minutes until tacky and cohesive; rest 10 minutes at room temperature.

2. 2

   Shape the patties: lightly oil your hands and divide the mixture into 10 equal portions (about 75–80 g each). Form oval patties about 1.5 cm thick. Press a shallow groove down the center of each patty to help even cooking and prevent puffing. Arrange on a tray; chill 10 minutes if the mixture feels soft.

3. 3

   Sear the patties: heat 45 ml oil in a wide skillet or shallow pot over medium-high heat until shimmering (about 190°C surface heat). Sear patties in 2 batches, 2–3 minutes per side, until deep golden but not fully cooked through. Transfer to a plate; keep the skillet with browned bits for flavor.

4. 4

   Build the braise base: reduce heat to medium and add 30 ml oil if the pan looks dry. Add sliced onions and cook 8–10 minutes, stirring, until softened and lightly golden. Stir in tomato paste and cook 2 minutes until it darkens slightly and smells sweet. Add turmeric, pepper, and 360 ml water; scrape up browned bits.

5. 5

   Layer and braise: arrange potato slices in a single layer in the sauce, then top with tomato slices. Nestle the seared patties on top, spooning a little sauce over them. Bring to a gentle simmer, cover, and cook 25 minutes over low heat (small bubbles). Flip patties carefully, re-cover, and cook 15–20 minutes more.

6. 6

   Finish with unripe grape powder: uncover and simmer 8–12 minutes to reduce the sauce until glossy and lightly thickened. Sprinkle in unripe grape powder and 4 g salt, then gently shake the pan to distribute without breaking the patties. Taste and adjust with up to 2 g more salt or 2 g more grape powder for extra tang.

7. 7

   Rest and serve: turn off heat, cover, and rest 10 minutes so the patties reabsorb juices and the sauce settles. Serve patties with the braised potatoes and tomatoes, spooning sauce over the top. For best aroma, serve hot, not boiling, so the grape powder’s citrusy notes stay bright.