Kotlet ba Narenj (Persian Meat Patties with Rice and Pickled Vegetables)

Name: Kotlet ba Narenj (Persian Meat Patties with Rice and Pickled Vegetables)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: Persian
Ingredients: 2 Russet potatoes (large, peeled and boiled until tender); 1.5 pound lean ground beef; 1 yellow onion (small, grated and squeezed of excess liquid); 1 large egg; 1.5 teaspoon ground turmeric; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1 cup vegetable oil; 2 cup white rice (rinsed until water runs clear); 2 cucumbers (large, thinly sliced); 3 Roma tomatoes (thinly sliced); 0.5 cup white vinegar; 0.25 cup fresh lemon juice; 0.5 teaspoon dried mint

Flavorful pan-fried meat and potato patties, seasoned with turmeric and onion, served with fluffy white rice and a tangy, refreshing salad of pickled cucumbers and tomatoes.

Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Servings: 5
Cuisine: Persian
Difficulty: Easy
Cost: $5.46/serving

Dietary

Nut-Free
Dairy-Free
Gluten-Free
High-Protein
Low-Sugar

Ingredients

2 Russet potatoes (large, peeled and boiled until tender)
1.5 pound lean ground beef
1 yellow onion (small, grated and squeezed of excess liquid)
1 large egg
1.5 teaspoon ground turmeric
1.5 teaspoon salt
0.75 teaspoon black pepper
1 cup vegetable oil
2 cup white rice (rinsed until water runs clear)
2 cucumbers (large, thinly sliced)
3 Roma tomatoes (thinly sliced)
0.5 cup white vinegar
0.25 cup fresh lemon juice
0.5 teaspoon dried mint

Instructions

In a large bowl, mash the boiled Russet potatoes. Add the lean ground beef, grated yellow onion (squeezed of excess liquid), large egg, 1 1/2 teaspoons ground turmeric, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Mix thoroughly with your hands until well combined and sticky, but do not overmix.
Shape the mixture into oval-shaped patties, about 3-4 inches long and 1/2 inch thick.
Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the patties in the skillet, ensuring not to overcrowd. Fry for 4-6 minutes per side, or until golden brown and cooked through. You may need to do this in batches. Transfer cooked patties to a plate lined with paper towels to drain excess oil.
While the patties fry, prepare the rice: In a medium pot, bring 4 cups of water to a boil with 1 teaspoon of salt. Add the rinsed white rice and boil for 7-10 minutes until par-cooked. Drain the rice.
In the same pot (cleaned), add 1 tablespoon of butter (optional) and place the par-cooked rice over it, shaping into a cone. Poke holes in the rice, cover with a towel-wrapped lid, and steam on low heat for 30-40 minutes until fluffy.
For the pickled vegetables: In a medium bowl, combine the thinly sliced cucumber, thinly sliced Roma tomatoes, white vinegar, fresh lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon dried mint. Toss gently to combine. Let sit for at least 10 minutes to allow flavors to meld.
Serve the hot Kotlet patties with fluffy white rice and the tangy pickled vegetable salad.

Notes

Kotlet patties can be served in lavash bread or other flatbreads as a sandwich. For an extra kick, a squeeze of fresh lemon or a dollop of yogurt on the side complements the flavors beautifully.

Nutrition (per serving)

Calories: 780
Protein: 48 g
Carbohydrates: 65.5 g
Fat: 37.5 g
Fiber: 5.2 g
Sodium: 950 mg
Saturated Fat: 9.8 g
Sugar: 5 g
Cholesterol: 160 mg