Beryani is one of the most famous and delicious foods of Isfahan, which is made using sheep meat and served with minced white liver and fresh basil.
Definitely, the experience of traveling to Isfahan is not complete without tasting the pleasant taste of beryooni, but you can also make this delicious Isfahan food at home.
In the rest of this section, you can learn the steps of preparing this food and the techniques of preparing authentic Isfahani beryani. This dish and khoresht mast are among the most delicious and famous dishes in Isfahan
Beryooni is considered one of the tourist attractions of Isfahan City. With the help of this preparation at the meal cooking site, you can make tasty and original beryooni.
History of Biryani
Beryani is a traditional meat-based dish originating from Isfahan, Iran. It consists of minced mutton and fat, seasoned with saffron and cinnamon, typically served on bread with a side of minced white liver (lung) and fresh herbs. Unlike Indian Biryani, it does not contain rice.
Isfahan beryan is one of the traditional dishes of Isfahan, Iran, fried meat served on a piece of bread (usually sangak) with onion and greens on the side.
It is cooked and sold in unique restaurants (beryanis), and is not usually served along with other foods;[1][2] locals call it “beryun” .[3]
Jean-Baptiste Tavernier has written about this food in his own journal. Jean Chardin has written two accounts about beryani. Abbas the Great’s Noorullah personal chef has too provided a recipe.[4]
Sourced : https://en.wikipedia.org/
Beryani recipe
For: 8 people
Preparation time: 60 minutes
Cooking time: 20 minutes
Ingredients:
| Mutton | 2.2 pound |
| Sheep fat | two to three pieces (Each half the size of a palm) |
| Medium onion | 2 pcs |
| Turmeric, black pepper, and cinnamon | as needed |
| Salt | 1 tablespoon for the inside of the meat and 1 tablespoon for the broth after removing the cooked meat. |
| Liquid oil | 1 cup |
| Brewed saffron | 1 tablespoon for meat and 1 tablespoon for almond slices |
| Sliced almonds | 1 cup |
| Barberry | 1 cup |
Instruction:
1. Cook the Meat and Lung
Place the mutton, sheep fat, and one sliced onion in a pot with water and turmeric. In a separate pot, cook the white liver with the second sliced onion, water, and salt. Cook both until the meat is tender and the water has reduced significantly. Reserve the meat broth.
2. Grind the Ingredients
Remove the cooked mutton and fat from the pot. Grind them twice using a meat grinder to achieve a smooth texture. Grind the cooked white liver separately and set it aside.
3. Season the Meat Mixture
Combine the ground mutton and fat with 1 tablespoon of saffron, dried mint, salt, black pepper, and half of the cinnamon. Knead the mixture by hand for several minutes until the spices are evenly distributed.
4. Shape and Fry
Heat a specialized Beryani spatula (or a small, flat non-stick frying pan). Grease the surface with a small amount of the reserved meat broth and a sprinkle of cinnamon and saffron.
Take a handful of the meat mixture, flatten it onto the spatula to a thickness of 1 cm, and hold it over medium heat for 2–3 minutes until the underside is browned.
5. Prepare the Garnish
Sauté the ground white liver in a pan with oil and a small amount of saffron. Separately, lightly fry the barberries and almond slices.
6. Assembly and Serving
Dip a piece of Sangak bread into the warm meat broth. Place the fried biryani meat onto the bread. Top with the sautéed white liver, barberries, walnuts, and almond slices.
Beryooni is served with sir torshi, sabzi khordan, mast o musir, and Persian doogh.
Technical Notes
- Meat Selection: Shoulder or neck cuts provide the necessary fat-to-lean ratio for the correct texture.
- Temperature Control: Do not over-fry the meat, as it will become dry and lose its characteristic tenderness.
- Serving Temperature: Beryani must be served immediately while the bread is moist with broth.
- Khoresht mast and kaleh joosh are two of the most famous dishes of Isfahan, next to this dish.
FAQ
What is the difference between Beryani and Biryani?
Isfahan Beryani is a fried minced meat dish served on bread. Indian Biryani is a rice-based dish cooked with spices and meat.
Can I make Beryani without a special spatula?
Yes. A small, flat, non-stick pan can be used to shape and fry the meat patties.
What bread is best for Beryani?
Sangak bread is the traditional choice because its texture effectively absorbs the meat broth without becoming soggy.
It’s the most delicious food I’ve ever eaten in Isfahan.
Hi dear Shadi, yes Of course Beryani best food in Isfahahn.It is the only dish that I have memories of Isfahan with, and I haven’t been to Isfahan for almost 15 years, and unfortunately, I haven’t tried it in all these years.