Persian Cuisine
Kotlet-e Morgh
Ingredients: (6 servings)
- one whole medium chicken
- ground skinned almonds, one cup (optional)
- milk, one cup
- butter, 50 grams
- medium eggs, 3-4
- medium onions, 2-3
- chopped parsley, 2-3 spoons
- bread crumbs, one cup
- flour, 1/2 cup
- cooking oil
- Salt
- Black pepper
Directions:
Skin and chop onions. Clean and wash chicken. Add a glass of water, salt, and onions. Cook over medium heat for about 20-30 minutes, adding water by small amounts if necessary. There should be about 1/2 cup of water left when chicken is cooked. Add that water to milk. Add melted butter, salt, pepper, almonds, parsley, and bread crumbs, and mix well.
Remove chicken bones and grind the meat in a meat-grinder. Add the mix and again mix well. Remove balls about 4-5 cm in diameter from the mix. Spread some flour on a clean, flat surface. Shape each ball into an ellipse with a thickness of 2 cm on that surface.
Break the eggs open into a bowl, add salt, and mix well. Heat up cooking oil in a pan. Soak kotlets in the egg mix, and fry on both sides until golden. Can be served with potatoes and parsley.
Roxana & Farzin Mokhtarian
Jan 2004
