Persian-Style Vegetable Cutlets (Kotlet-e Giahi)

Ensure the boiled potatoes are fully peeled and mashed until completely smooth, with no lumps remaining. This helps the cutlets hold together.

Add the cooked mixed vegetables to the potatoes and gently fold to combine without over-mashing.

Stir in the finely chopped onion and minced garlic, mixing until evenly distributed.

Add the parsley, bread crumbs, turmeric, cumin, salt, and black pepper. Mix thoroughly until the mixture is uniform and holds together when pressed.

Divide the mixture into equal portions and shape each into a round or oval cutlet, about 1 cm thick.

Heat a generous layer of vegetable oil in a wide frying pan over medium heat until hot but not smoking.

Carefully place the cutlets in the pan and fry for 3–4 minutes per side, until golden brown and crisp on both sides.

Transfer the cooked cutlets to paper towels to drain excess oil.

Serve warm, traditionally with lemon wedges, pickles, and fresh tomatoes.