Persian Chicken Patties (Kuku Morgh)
Oct 27, 2026
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These Persian chicken patties, or kuku morgh, start with cooked chicken and potato. You simply form the patties and sear them in a skillet until golden, all in about an hour. They’re great for make-ahead dinners because you can freeze them raw and cook them straight from frozen.
My Mom’s Chicken Patties – Made with a Stand Mixer
My mom made these patties with cooked chicken, exactly the way I do, and she called them kuku morgh. The only difference is the work. She shredded the chicken and mashed the potatoes by hand, as was common at that time in Iran, and I let the stand mixer do both. The paddle attachment shreds the chicken much finer than I can with forks and the potato mashes right into it, so everything combines evenly.
Even though the chicken is cooked before it goes into the mixture, these patties aren’t dry at all. They’re tender inside with a golden crust outside.
What I Learned Working on This Recipe
A few things were critical to making this recipe work:
- Raw potatoes don’t work here. The texture never comes out right, and raw potato takes longer to cook through. By the time it’s done, the chicken has dried out. Boil the potato first.
- Chicken breast beats thighs. Thighs make the mixture harder to shape, so you need more breadcrumbs to hold it together. More breadcrumbs means drier patties.
- Seasoning makes or breaks these, so test one first. Just like with kotlet and my Persian potato patties (kuku sibzamini), I sear one patty before shaping the rest. The test patty tells me whether it holds together and whether it needs more salt.
Ingredients and Substitutions
- Chicken breast: Gives the best texture for shaping. Leftover roast chicken or rotisserie chicken works, too, so you only need to boil the potato.
- Russet potato: Cooked and mashed, it binds the patties along with the eggs.
- Parsley: This is what my mom used, but dill or cilantro are good swaps.
- Spices: Turmeric, paprika, coarse salt, and black pepper, plus grated garlic.
- Eggs and breadcrumbs: These hold the patties together. Gluten-free breadcrumbs work if you need them.
How to Make Kuku Morgh
Simmer the chicken breast and peeled potato together in water until the chicken is cooked through and the potato is tender.
Shred the chicken in the stand mixer with the paddle attachment, then add the potato and mix until mashed.
Add the eggs, garlic, parsley, spices, and breadcrumbs and mix until everything is combined.
Shape into 2 to 3 inch patties and sear over medium-high heat for about 5 minutes on each side until golden.
You can also use your air fryer. There’s no need to preheat. Spray the patties with avocado oil and cook at 380°F for 10 minutes, flipping halfway. They won’t be as golden, but they taste almost the same.
Freezing Chicken Patties for Later
Shape the raw patties and freeze them on a baking sheet lined with a piece of parchment paper for one hour, then move them to a freezer bag. They’ll keep for up to 3 months. Sear them straight from frozen over medium heat for about 10 minutes per side. I’ve only tested the pan method from frozen, not the air fryer.
Cooked patties keep in the fridge for up to 5 days. Reheat them in a pan.
How I Serve Them
I like these with a fresh, crunchy salad, and Middle Eastern chopped salad is a great match. For more color and crunch, try my red cabbage pomegranate salad.
For something you can eat with your hands, wrap them in homemade lavash bread. They also make a great sandwich with some quick pickled cucumbers tucked in.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
More Recipes To Try
Persian Recipes
Kotlet (Persian Meat Patties)
Persian Recipes
Kuku Sabzi (Persian Herb Frittata)
Chicken
Best Chicken Kofta Recipe
Entrées
Persian Pistachio Meatballs
Persian Chicken Patties (Kuku Morgh)
Ingredients
- 16 oz boneless, skinless chicken breast
- 1 large russet potato, about 8 oz, peeled
- 2 eggs
- 2 cloves garlic, grated
- ½ cup chopped fresh parsley
- ½ cup breadcrumbs
- 1 tsp turmeric
- ½ tsp paprika
- 1 tsp coarse salt
- ½ tsp black pepper
- 3 tbsp Neutral oil, for searing
Instructions
- Place the chicken breast and potato halves in a pot and cover with water. Bring to a boil, then simmer until the chicken is cooked through (165°F) and the potato is fork tender, about 20 to 25 minutes. Drain and set aside.
- Transfer the chicken to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until finely shredded. Add the potato and mix until mashed.
- Add the eggs, garlic, parsley, breadcrumbs, turmeric, paprika, salt, and pepper. Mix until everything is fully combined.
- Shape a small patty and sear it. Taste it and check that it holds together, then adjust the seasoning if needed.
- Shape the rest of the mixture into about 20 patties, 2 to 3 inches wide.
- Heat the oil in a nonstick pan over medium-high heat. Sear the patties in batches for about 5 minutes on each side, until golden and heated through.
Notes
- Air fryer: No preheating needed. Spray the patties with oil and air fry at 380°F for 10 minutes, flipping halfway.
- Leftover chicken: Use 8 oz of leftover or rotisserie chicken and boil only the potato.
- Herbs: Swap the parsley for dill or cilantro if desired.
- Don’t use raw potato or chicken thighs: Raw potato gives the wrong texture and dries the patties out. Thighs make the mixture harder to shape.
- To freeze: Freeze the shaped raw patties on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Sear from frozen over medium heat for about 10 minutes per side.
- Storage: Refrigerate cooked patties for up to 5 days. Reheat in a pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
