Aruk are one of those dishes that feel deeply rooted in memory for me, even if I didn’t always call them by their right name. Growing up, we called these kotlet, the Persian-style meat and potato patties that are crisp on the outside and soft in the center. It wasn’t until later that I realized the version I knew was actually closer to aruk, an Iraqi dish filled with fresh herbs and warm spices like cumin, turmeric, and cinnamon. That overlap is part of my family’s story, shaped by the experience of Jews who moved from Iraq to Iran, carrying traditions with them and adapting along the way.
This recipe reflects that blend. Made with ground chicken, grated potato and onion, and a generous amount of parsley, cilantro, and green onions, these patties are incredibly flavorful, with a bright, herby freshness that sets them apart. They fry up golden and crisp, with a tender, almost fluffy interior. Whether you grew up eating something similar or are trying aruk for the first time, this is the kind of dish that feels both comforting and full of history, meant to be shared and enjoyed at any time of day.
Iraqi Aruk (Herb-Filled Chicken & Potato Patties)
Ingredients
- 2 lbs ground chicken breast
- 1 bunch parsley finely chopped
- 1 bunch cilantro finely chopped
- 5 green onions finely chopped
- 1 medium potato peeled and grated
- 1 medium onion grated, excess liquid discarded
- 1 large eggs
- 1½ tsp kosher salt
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp cinnamon
- avocado oil for frying
Instructions
- Grate the potato and onion using the medium holes of a box grater. Place them in a clean kitchen towel or sieve and squeeze out as much liquid as possible. This step is key for getting crispy aruk.
- In a large bowl, combine the ground chicken, parsley, cilantro, green onions, grated potato, and grated onion. Add the egg, salt, pepper, cumin, turmeric, and cinnamon. Mix until everything is well combined but not overworked.
- In a large skillet, heat a thin layer of neutral oil over medium heat. The mixture is rather wet and hard to control, it's easiest to shape and place right into the oil. Scoop about 2–3 tablespoons of the mixture and shape into small oval or round patties, about ½-inch thick.
- Place them in the pan without overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Adjust heat as needed so they don’t burn.
- Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with salt. These aruk are best eaten fresh, but can be made ahead and reheated, or enjoyed cold the next day.