Isfahan beryan
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| Alternative names | Isfahan beryan, beryun, beryani, 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 |
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.
Although most Iranians call it "Beryani", its correct name is "Beryan". Locals from Isfahan are aware of this distinction, while the term "Beryani" in fact refers to the restaurants or shops where Beryan is prepared and sold.[1] Therefore Beryan is cooked and sold in unique restaurants (Beryanis), and is not usually served along with other foods;[2][3] locals call it "beryun" (بریون).[4]
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, the personal chef, has also provided a recipe.[5]
References
[edit]- ^ "Beryan". Persia Advisor. Retrieved 2026-05-29.
- ^ 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.
- ^ "Biryan 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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