Kotlet-e Morgh ba Panir (کتلت مرغ با پنیر) — Persian Chicken & Cheese Cutlets

• 600 gGround chicken (93% lean) (chilled)
• 300 gRusset potatoes (peeled, grated on large holes)
• 180 gYellow onion (grated, then squeezed very dry)
• 12 gGarlic (finely grated or minced (about 3 cloves))
• 2 largeEggs (lightly beaten)
• 8 gSea salt (about 1 1/4 tsp)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 0.25 tspSaffron threads (ground, then bloomed)
• 30 mlHot water (for blooming saffron)
• 60 gAll-purpose flour (about 1/2 cup)
• 180 gMozzarella cheese (low-moisture, cut into 18 cubes (about 10 g each); freeze 15 minutes)
• 90 gBreadcrumbs (fine, plain; about 1 1/2 cups)
• 240 mlNeutral frying oil (such as sunflower, canola, or grapeseed; add more as needed)

Instructions

1. 1

   Bloom the saffron for maximum aroma: grind the saffron threads to a powder, then stir with 30 ml hot water (not boiling). Cover and steep 10 minutes. Meanwhile, grate the onion and squeeze it in a clean towel until very dry; excess onion juice can make the cutlets fall apart during frying.

2. 2

   Build the mixture: in a large bowl combine ground chicken, grated potato, squeezed onion, garlic, beaten eggs, sea salt, black pepper, bloomed saffron (including liquid), and all-purpose flour. Mix by hand 2–3 minutes until tacky and cohesive. Cover and refrigerate 30 minutes to firm and hydrate.

3. 3

   Prepare the cheese center: cut mozzarella into 18 cubes (about 10 g each) and freeze 15 minutes so it stays inside the cutlets. Place breadcrumbs in a shallow plate. Lightly wet your hands with cool water to prevent sticking, then divide the chilled mixture into 18 portions (about 55–60 g each).

4. 4

   Shape and seal: flatten one portion into a 9–10 cm oval in your palm, place a mozzarella cube in the center, and fold the meat around it. Press and smooth the seams firmly so no cheese is exposed. Gently press the cutlet to about 1.5 cm thick, then coat all sides evenly in breadcrumbs.

5. 5

   Fry in batches: heat 1.5–2 cm oil in a wide skillet to 175°C. Fry 5–6 cutlets at a time for 4–5 minutes per side (8–10 minutes total), adjusting heat to keep a steady sizzle without smoking. Transfer to a rack or paper towels; rest 3 minutes so the cheese settles before serving.