Beryani (بریانی) is a traditional dish from Esfahan made from minced lamb served on sangak bread. It is one of the most famous regional specialties of Esfahan.
Esfahan’s beryani is significantly different from dishes of a similar name in other countries, such as Indian biryani, with which it is often confused. While Indian biryani is a dish made with rice and meat, Iranian beryani from Esfahan is prepared in a completely different way and does not contain rice as a main ingredient.
Beryani from Esfahan is made from lamb or mutton, which is first cooked for a long time together with onions and spices. After cooking, the meat is carefully deboned and minced. The meat is then mixed with aromatic spices and briefly grilled on a special pan. The result is a tender, aromatic meat mixture with a distinct flavor and aroma of cinnamon.
Traditionally, the mixture is served on freshly baked Iranian bread sangak. Alongside the meat patty, minced lamb lungs are also included. The dish is accompanied by sabzi khordan (a herbal side dish) and traditionally paired with doogh (a yogurt-based drink).
A typical part of serving Esfahan’s beryani is a bowl of hot broth, made from the same meat as the beryani itself. Bread is soaked in this broth, topped with butter, sprinkled with cinnamon, and garnished with fresh herbs.
A typical dessert after beryani is another Esfahan specialty – khoresh-e mast (a yogurt dessert with lamb).
Esfahan’s beryani is a unique regional specialty that, due to its ingredients, may not appeal to everyone. It is also quite rich. However, I thoroughly enjoyed it. One portion of beryani, a bowl of broth, and doogh at the specialized Azam Beryani restaurant (see Where to Eat in Esfahan) cost me 3,700,000 IRR (4 EUR).
Bon appétit!
