This dish is one of my mother’s specialties. She sometimes serves kotlet (cutlet) as an appetizer. I recommend buying organic, farm-raised chicken.

Learn more about my new book, “Persian Delicacies: Jewish Foods for Special Occasions,” here.

Chicken kotlet (Courtesy “Persian Delicacies: Jewish Foods for Special Occasions” by Angela Cohan)

Persian Chicken Kotlet (Cutlet)

Serves 4


  • 2 medium gold potatoes, peeled
  • 2 carrots, peeled
  • 3 quarts water
  • 1 small onion, minced
  • 1 pound ground chicken, preferably organic
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon cinnamon (optional)
  • ½ teaspoon ground cumin (optional)


  1. Cook the potatoes and carrots in 3 quarts boiling water until tender. Remove from the water and cool.
  2. Grate the carrots and potatoes. Do not use a food processor.
  3. Add the grated carrots, potatoes and minced onion to the ground chicken. Add salt and pepper (and cinnamon and cumin, if using) and mix well.
  4. Pour the oil in a large nonstick skillet and heat over medium heat. Use your hands to form oval patties and place them in the hot oil.
  5. Cook for about 10 to 15 minutes on each side, using a spatula to turn them over.
  6. Serve warm on its own or with pita or lavash bread.

Want more? Check out my recipe for Persian dolmeh (stuffed peppers) here!

Excerpted from “Persian Delicacies: Jewish Foods for Special Occasions” by Angela Cohan. Reprinted with permission.