Other savoury dishes
Isfahan Beryani
بریانی اصفهان
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 35 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 220 g
Cooking time is not documented in the source, so it is not shown.
Method
Clean, chop, or otherwise prepare lamb, lungs (white liver), spices as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: cook and roast/broil.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Keep the meat mixture hot and sufficiently moist/fatty so it does not dry out when pressed onto the hot pan or ladle. Bread under the beryani is part of the traditional serving and absorbs the juices.
Background
Isfahan Beryani is a defining food of Isfahan and is traditionally served in specialist beryani shops. It is closely tied to the city's bazaar and urban food culture.
Nutrition
| Energy | 430 kcal |
|---|---|
| Protein | 32 g |
| Fat | 30 g |
| Carbohydrate | 8 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0134 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods