Other savoury dishes
Sholeh Beryan with Cumin
شلهبریان با زیره
Also called: Sholeh Beryan
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Clean and cut the ingredients.
Sauté aromatics if needed.
Cook the main ingredients using the listed method.
Adjust moisture and seasoning during cooking.
Rest briefly and serve.
Cook's notes
Prepare all ingredients before starting and keep the heat appropriate to the documented traditional method.
Background
This item belongs to Isfahan’s culinary heritage, shaped by strong urban food, bazaar, hospitality, and edible-souvenir traditions.
Nutrition
| Energy | 335 kcal |
|---|---|
| Protein | 24 g |
| Fat | 14 g |
| Carbohydrate | 28 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: IR0562 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/isfahan-province