Beryani
(Beryan, Isfahan beryani, بریان اصفهان)
Beryani is a distinctive meat dish from Isfahan, a historic city in central Iran renowned for its rich culinary heritage and architectural landmarks. Unlike the similarly named rice dishes of South Asia, Isfahani beryani is a preparation made with finely minced lamb or mutton, often mixed with lamb lungs, aromatic spices, and onions, then shaped into thick patties and seared until browned and crisp on the outside while remaining tender within.
The dish is typically cooked in specialized shallow pans designed specifically for this purpose. Its origins can be traced to the Safavid period when Isfahan was the Persian capital and a center of refined gastronomy. Beryani became an esteemed specialty served to visitors and dignitaries, celebrated for its richness and the skill required to prepare it properly. Read more
Over the centuries, it remained associated with the city, and many families developed their own closely guarded recipes. Preparation begins by boiling pieces of lamb and lamb lungs with onions and spices until very tender. The meat is then minced or pounded and seasoned with salt, pepper, cinnamon, turmeric, and sometimes dried mint.
A portion of the cooking broth is often added back to the mixture for moisture. The seasoned meat is shaped into compact rounds or ovals and fried in a pan brushed with a little fat or oil. Once cooked, it is lifted out carefully to retain its shape and typically placed on a piece of soft sangak bread to soak up the juices.
A small amount of the rendered fat from cooking is usually poured over the top before serving. Beryani is not eaten with rice, unlike many Iranian meals, and is often accompanied by fresh herbs, raw onions, and doogh, a yogurt-based drink. Some vendors in Isfahan maintain decades-old shops dedicated exclusively to this dish, where they still cook it in the same manner as their predecessors.
Locals often enjoy it as a midday meal, and it has become a culinary symbol of the city, attracting visitors who seek out the experience in the busy bazaar alleys where Beryani is prepared to order and served hot from the pan.
