Isfahan Beryani
Biryani Isfahan (بریانی اصفهان) is one of the traditional dishes of Isfahan, Iran, a fried meat served on a piece of bread (Sangak usually) with onion and greens on the side.
Place of origin | Iran |
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It is cooked and sold in unique restaurants, and is not usually served along with other foods, Biryani is served as a main course mostly in places called Beryani,[1][2] locals call it “beryun” بریون.[3]
Ingredients:
- Shoulder and rack of lamb and mutton
- Tail fat
- Sheep lungs
- Onions
- Cinnamon
- Brewed saffron
- Walnuts, pistachio and almond,
- Turmeric
- Dried mint leaves, salt and pepper
Jean-Baptiste Tavernier has written about this food in his own journal. Jean Chardin has written two accounts about Beryani. Abbas the Great's Noorullah personal chief has too provided a recipe.[4]
References
- Staff, IFP Editorial (2017-10-13). "Beryani; Special Meal of Iran's Isfahan Province". Iran Front Page. Archived from the original on 2020-12-11. Retrieved 2020-12-19.
- "Biryani Isfahan - Iranian Traditional Food". Isfahan Tourist Information. 2019-03-09. Archived from the original on 2020-12-19. Retrieved 2020-12-19.
- "Beryan | Isfahan Local Food | TAP Persia". TAPPersia. 2018-09-03. Archived from the original on 2020-09-28. Retrieved 2020-12-19.
- "گذری بر تاریخچه بریانی". مجله غذا (in Persian). 2019-02-04. Archived from the original on 2020-12-19. Retrieved 2020-12-19.
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