Beryani

Have you ever heard of Beryani? The dish is a traditional Esfahani food that is very popular. It is made of mutton, sheep lungs and many other ingredients. You would not find a person travelling to Esfahan and not intending to try Beryani! If you liked Beryani, you’d better try Baghali Polo Ba Mahiche too.

It is a very good choice for meat lovers. If you want to know other Persian dishes made by meat visit the page Top 12 Persian Meat Recipes For Meat Lovers.

Beryani Recipe

Beryani (Beryoon or Beryan) is a dish with a lot of popularity in Isfahan, Iran. Many other dishes all around the world have been called Beryani, but the Isfahani Beryani is cooked with mutton, sheep lungs, and served with Sangak Bread. This dish is famous for being greasy.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine persian

Servings 4 people

Ingredients

  

• 500 grams mutton
• 50 grams tail fat
• 100 grams sheep lung
• 2 onions
• 1 tablespoon cinnamon powder
• 1 tablespoon brewed saffron
• some walnuts, pistachio and almond slices
• salt, pepper, dried mintsas much as required
• water, oil, as much as required

Instructions

 

• light the flame of the gas burner, add the mutton, tail fat, one onion, 4 glasses of water and some tablespoons of oil to a pot. Leave it on the gas burner with a medium flame. After the meat is cooked, some of its juice must be left in the pot.
• Chop the sheep lung. Use another pot and add the chopped sheep lung, 2 glasses of water, 1 chopped onion, some tablespoons of oil, some salt and pepper to the pot. It should be left on a medium flame of the gas burner to cook. After it’s cooked, stir fry it for a short while and then mince it.
• When cooked, mince the combination of mutton and tail fat with a few tablespoons of its juice. After they got minced, add the brewed saffron, some dried mints, some salt and pepper. Mix them and mince the whole thing one more time.
• Originally, to complete the final step of cooking Beryani, a specific tool is required called Beryani skimmer. It’s a combination of a spit and a skimmer.

  But if you don’t have one of them don’t worry. Because there are other tools which can be used to complete the final step. Use a small frying pan. Heat it up using the gas burner and add some of the mutton juice to it. Sprinkle some cinnamon, saffron and pepper over the surface of the frying pan. Now, pick up a suitable amount of ‘’the minced mutton and tail fat’’ and put in the frying pan. Use your hand to flatten the meat. Leave the frying pan the flame. Wait for it to be cooked.
• To serve this magnificent dish, prepare a plate. Put some Sanngak Bread on it. Dress the bread with some of the mutton juice. After the Beryani is fried in the frying pan, put it on the bread. Use the minced sheep lung and put in next to the Beryani on the bread. It can be topped with pistachio and almond slices. In its origin, Beryan is served with onions, Doogh (a cold savory yogurt-based beverage that is mixed with salt) and Sabzi Khordan (a type of common side dish in Iranian cuisines, which can be served with any meal, consisted of any combination of as et of fresh herbs and raw vegetables).

Tips for cooking Beryani

When the process of cooking the mutton is finished, make sure that some of its juice is left in the pot. Because you are going to need it in the next step.

The sheep lung doesn’t necessarily have to be minced. Instead, it can be chopped.

For mincing the mutton and the sheep lung they cannot be hot. You must wait for them to cool and then you can mince them.

In Isfahan, Beryani is cooked with lamb shank and lamb meat chop. But it can also be cooked with beef and chicken.