Main Dishes⚖️Harmonious Hot & Cold (Garm o Sard)

Kotlet-E Morgh (Chicken Patties)

Name: Kotlet-E Morgh (Chicken Patties)
Prep time: 30 min
Cook time: 45 min
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 4 skinless, boneless chicken breasts; 2 large yellow onions (one for boiling, one for grating); 2 large potatoes, peeled; 3 to 4 large eggs; 1 cup plain breadcrumbs (3 tablespoons for mix, rest for dredging); 1 teaspoon turmeric; 1/4 cup cooking oil for frying; Salt and freshly ground black pepper to taste

کتلت مرغ خانگی

If you want to eat something light and tasty that is void of rice I would definitely recommend Kotlet-e Morgh. You can eat it plain or with bread and its very filling! It tastes good hot or cold! Note: you may choose to use ground chicken breast, but I think the taste is far better when you actually cook the chicken first, then shred the chicken.

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 min

Servings

4-6 servings

Difficulty

Medium

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

French Baguette or Lavash BreadPersian Pickles (Khiarshoor)Sliced Tomatoes & LettuceMast-o Khiar

✨Persian Kitchen Tradition

Layering Aromatics: Build flavor from the ground up with golden caramelized onions (piyaz dagh), earthy turmeric bloomed in warm oil, and patience over gentle heat—allowing herbs, spices, and tart accents to meld into a balanced bite.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 8

4 skinless, boneless chicken breasts

2 large yellow onions (one for boiling, one for grating)

2 large potatoes, peeled

3 to 4 large eggs

1 cup plain breadcrumbs (3 tablespoons for mix, rest for dredging)

1 teaspoon turmeric

¼ cup cooking oil for frying

Salt and freshly ground black pepper to taste

Step-by-Step Instructions

طرز تهیه

Cook and shred chicken: Chop one onion and fry in oil with turmeric, salt, and pepper. Add chicken breasts, cover with water, and cook on medium for 45 minutes until fully cooked. Let cool, then finely shred in a food processor.

Prep potatoes and onion: Cut the remaining onion into pieces and pulse in the food processor, squeezing out excess juice. Boil or grate the potatoes and pulse with the onion, then add to the shredded chicken in a bowl.

Mix the batter: Add 3 tablespoons of breadcrumbs, salt, pepper, turmeric, and 3 eggs to the bowl. Really mash and knead the mixture together until sticky. (If needed, add a 4th egg, but 3 eggs mashed thoroughly usually holds together great!).

Shape and dredge: Heat oil in a skillet. Pour breadcrumbs onto a plate. Form round balls of mixture, coat in breadcrumbs, and flatten into oval patties in your hand.

Fry until golden: Fry each kotlet in the hot oil until golden brown, then flip and fry the other side. Repeat until all patties are done.

Serve: Serve hot or cold with warm bread, sliced tomatoes, Persian pickles (khiarshoor), and ketchup 🙂.

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