Iraqi Aruk (Herb-Filled Chicken & Potato Patties)
Aruk are crispy, golden Iraqi patties made with ground chicken, fresh herbs, and grated potato, seasoned with warm spices like cinnamon, cumin, and turmeric. Growing up, I knew these as kotlet, a similar Persian dish, reflecting my family’s journey from Iraq to Iran. This version is packed with herbs and flavor, with a soft, tender interior and perfectly crisp edges, making it a comforting and deeply nostalgic dish that’s just as good served fresh or at room temperature.
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.