Persian cutlets

cold or warm Iranian version of ground meat patty named a Persian cutlet

prep: 5-10'
cook: 15-20'

Persian cutlets are a mix of vegetables and ground meat shaped into flat patties and fried in oil. They’re a great quick-fix for those days when spending hours in the kitchen just isn’t possible.


  • 500g (1.1 lbs) minced beef
  • 3 large carrots, finely grated and squeezed to remove any moisture
  • 2 medium-sized potatoes grated and squeezed to remove any moisture
  • 1 onion, finely grated
  • 2g (1 tbsp) ground cinnamon
  • 60ml (4 tbsp) vegetable oil
  • salt and pepper


  • using your hands, mix all the ingredients in a large bowl until homogenous
  • shape into small, flat patties
  • set aside
  • pour the vegetable oil into a non-stick frying pan over a medium heat
  • when hot, transfer the patties into the pan and cover
  • flip after 3-4 minutes and fry the other side, this time with the lid off

I like eating these cutlets with hot flatbreads, chips and some fried tomatoes to embrace some childhood memories. You can also serve them with a side of tomato and cucumber salad or cucumber yoghurt.

 more information

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 cookbook & workshops

All workshop participants get a €5 discount on Parisa's Persian Kitchen cookbook.

 discover Iran

Read some travel stories of how I experience my country.
Ontdek samen op reis met Leila Besharat, Iraanse in Vlaanderen, de rijkdom en de schitterende schoonheid van de Perzische cultuur. Bekijk haar reisaanbod op