Step 1

Infuse the saffron pistils in a small amount of boiling water.

Step 2

Drain the grated potatoes and the onions very well and mix them in a large bowl.

Step 3

Add the ground meat, eggs, parsley, salt, pepper, advieh, saffron infusion and turmeric.

Step 4

Knead together by hand for at least 5 minutes.

Step 5

Divide the mixture into 15 equal portions.

Step 6

Give an oval shape to each serving.

Step 7

Heat 1 cup (125 ml) of vegetable oil in a large skillet over medium heat.

Step 8

Pan-fry the kotlets on one side and turn them over before they turn too brown.

Step 9

While cooking, flatten each kotlet slightly with a spatula. Leave the second side to brown then turn it over again and fry both sides until the kotlets are dark brown.

Step 10

During cooking, add more oil if necessary.

Step 11

Serve with raw vegetables and bread such as lavash, barbari, taftoon, shrak (markook), kaak, or taboon.