Misplaced Pages

Beryan

Alternative names	Isfahan beryani, beryan, beryuni
Course	Lunch
Place of origin	Iran
Region or state	Isfahan
Main ingredients	shoulder and rack of lamb and mutton, tail fat, sheep lungs, sangak, onions cinnamon, brewed saffron, walnuts, pistachio, almond, turmeric, dried mint leaves, salt and pepper
[REDACTED] Media: Beryan

Isfahan beryan (بریان اصفهان) is one of the traditional dishes of Isfahan, Iran, fried meat served on a piece of bread (usually sangak) with onion and greens on the side.

It is cooked and sold in unique restaurants (beryanis), and is not usually served along with other foods; locals call it "beryun" (بریون).

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 chef has too provided a recipe.

References

1. 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.
2. "Biryan Isfahan - Iranian Traditional Food". Isfahan Tourist Information. 2019-03-09. Archived from the original on 2020-12-19. Retrieved 2020-12-19.
3. "Beryan | Isfahan Local Food | TAP Persia". TAPPersia. 2018-09-03. Archived from the original on 2020-09-28. Retrieved 2020-12-19.
4. "گذری بر تاریخچه بریانی". مجله غذا (in Persian). 2019-02-04. Archived from the original on 2020-12-19. Retrieved 2020-12-19.

This Persian cuisine-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• Iranian cuisine
• Culture in Isfahan
• Middle Eastern cuisine stubs
• Iran culture stubs