Persian Kotlet & Cucumber Sauce
This Persian kotlet appetizer is also Persia’s version of a the All-American burger! Kotlet is made with a grated Russet potato that’s been boiled, grated raw onion, egg, saffron, allspice, salt and pepper. It’s formed and pressed into ovals, then dipped into breadcrumbs and shallow fried. It’s typical for this Persian kotlet to be served on bread, lavash bread or pita with sliced tomato, onions and pickles. My dear friend and amazing cook from San Francisco, Anita Vejar, helped to inspire and guide me thru these yummy Persian recipes.
This kotlet was the second appetizer served at Sholeh and Keith’s wine pairing dinner party, the Persian inspired dinner. You recently saw the delicious kuku recipe that I posted which was the first course at this same gathering.
The winning wine pairing for this kotlet was the wonderful Rombauer Chardonnay over the Spanish Tempranillo-Syrah blend. The suggested wine pairing for this Persian kotlet course came from my wine connoisseur friends in California, Jim and Jen Lee and they were right on. The wine pairing for the lamb and chicken main course was a tie between California Petite Sirah and Australia Shiraz.
What’s the difference you might ask? First of all, Shiraz and Syrah are of the same grape varietal and different in name only depending on which country they were grown in. For Example, in Australia the wine is referred to as Shiraz and in France its called Syrah. On the other hand, Petite Sirah is of a different grape varietal then Syrah & Shiraz. Petite Sirah is a distant relative of Syrah, the outcome of a cross between the Syrah and Peloursin grapes. Petite Sirah is a somewhat smaller size resulting in more skin-to-pulp ratio giving you inky, bold-rich flavors with notes of wild blackberries.
With my Greek ancestry and love of Mediterranean food I was excited about making the Persian cucumber sauce. Tzatziki is a similar sauce although tzatziki has all the juice is drained before adding the Greek yogurt where as this Persian cucumber sauce does not. The Persian cucumber is easier than the tzatziki with the omission of that one step.
If you have never added saffron to your rice you have no idea what you’re missing! Saffron, called threads, are derived from the Crocus Sativus flower (Saffron Crocus) giving the rice a rich golden-yellow hue which is sweet and luscious in flavor, almost velvety. Next time you make your rice just add in just a few strands of saffron and you’ll see what I mean. You may never want to eat plain white rice again! SEE LINK BELOW to purchase Saffron and basmati rice at a great price, along with other great finds!!
To go along with your Persian Kotlet you may want a refreshing dessert like Lemon Mousse Cups with Ginger Cookie crumble, Pavlova with Fresh Berries, or Death by Chocolate Meringue Pie!
Persian Kotlet & Cucumber Sauce
~Paired with Rombauer Chardonnay, California or a Tempranillo-Syrah Blend, Spain~
Ingredients for Persian Kotlet:
1 lb ground beef OR turkey burger
1 medium size Russet potato, boiled, cooled & grated
1 small Vidalia onion, grated
1 ex lg egg
1/2 tsp salt
1/4 tsp each allspice, saffron and pepper
1 cup plain or seasoned breadcrumbs
1 cup vegetable oil for sautéing
1 recipe for Persian cucumber sauce (see below)
(Also can serve with lavash bread, thinly sliced tomato, red onion and half-sour pickles-like a burger!)
Directions for Persian Kotlet:
- Add medium size potato to small pot of cold water and bring to a simmer for 30 minutes
- Remove the potato from the water and let sit until it’s cooled enough to handle then remove the outer skin and grate into a medium bowl
- Add grated onion to this bowl along with ground beef and spices
- Mix together until well combined
- Form the mixture into a regular size meatball-like shapes and then flatten out into ovals
- Add 1/2 cup vegetable oil to a medium size pan over medium heat
- Dip the oval shaped meat into the breadcrumbs and then into the hot oil
- Sauté for approx. 4 minutes on each side like you would a meatball
- Place the cooked Kotlet onto paper towels to absorb excess oil
- Repeat until all the Kotlets are cooked and serve with cucumber sauce and or with lavash bread, sliced tomato, onion and half-sour pickles
Ingredients for Cucumber Sauce:
16 oz. Greek Yogurt
1 English Cucumber, diced with skin on
1 tbsp finely chopped shallot
1 lg garlic clove-grated
2 tbsp fresh dill, chopped
2 tsp extra virgin olive oil
1/4 tsp salt and pepper
Directions for Persian Cucumber Sauce:
Add all ingredients to a medium bowl, stir to combine and serve with Kotlet or pita chips
SHOP HERE!!
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