Persian cooking: recipes · Kebab: grilled dishes

Beryani (Isfahan) بریانی اصفهان

Isfahan speciality: cooked, finely minced lamb seasoned with cinnamon, fried in a ladle and served on bread with walnuts and mint.

⏱ 120 min

Ingredients

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  • 2850 g lamb shoulder, in pieces
  • 950 g lamb liver or lung (optional, classic)
  • 9½ onions
  • 4¾ tsp turmeric
  • 4¾ tsp cinnamon
  • 19 tbsp ghee
  • 240 g walnuts, roughly chopped
  • 4¾ bunch fresh mint
  • 19 flatbread (lavash, sangak or barbari)
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Boil the lamb (and liver or lung if you like) with the onion, turmeric and water for 1½ hours until tender.
  2. Drain the meat and mince very finely with cinnamon, salt and pepper, or put through a mincer.
  3. Press portions flat in a large ladle or small pan with ghee and fry until crisp.
  4. Turn out onto warm bread and serve with walnuts, mint and a little broth.