Other savoury dishes
Sholeh Beryun
شلهبریون
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 8 h
- 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 dried legumes in advance; Soak rice before cooking (traditional method)
Method
Soak the dried legumes in advance and drain before cooking.
Clean, chop, or otherwise prepare meat, rice, legumes, 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: long simmer.
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
Cook the legumes until fully tender without unnecessarily breaking them down. Strongly acidic ingredients and heavy salting are best added after the legumes have begun to soften.
Background
This item belongs to Isfahan's food culture, shaped by long-standing bazaar traditions, hospitality, and distinctive urban dishes alongside a celebrated sweet and souvenir culture.
Nutrition
| Energy | 355 kcal |
|---|---|
| Protein | 22 g |
| Fat | 15 g |
| Carbohydrate | 33 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: IR0462 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods