Persian Braised Kotlets with Unripe Grape Powder (Kotlet-e Gerd-e Ghooreh)
"A soulful, one-pot Persian masterpiece featuring tender meat patties braised in a tangy, aromatic tomato reduction that redefines comfort food."
Instructions
In a large bowl, combine the ground meat, grated onion, grated potato, egg, salt, turmeric, and chickpea flour. Mix thoroughly until the mixture is cohesive and slightly sticky, which helps the kotlets hold their shape.
Divide the mixture into portions about the size of a tangerine. Shape each portion into a thick oval patty.
Arrange the kotlets in a single layer at the bottom of a wide pot or deep pan.
Layer the sliced potatoes and tomatoes evenly over the kotlets. Scatter the fried onions on top, then lightly sprinkle with unripe grape powder for a gentle tang.
In a small bowl, dissolve the tomato paste in the water. Carefully pour this mixture into the pot; the liquid should come partway up the kotlets without fully submerging them.
Cover the pot and cook over low heat until the kotlets are fully cooked, tender, and infused with flavor, and the sauce has reduced to about half a cup.
Taste the sauce near the end of cooking and adjust seasoning if needed. Serve warm, spooning the vegetables and tangy sauce over the kotlets.