Bakhtiari Kebab

Beryani in Farsi means roasted, and Beryani means something that roasted, chicken or lamb meat is favorite of Iranian people, we love Beryan chicken means roasted chicken but it is not limited to chicken meat, lamb meat is more favorite, but Beryani from Iran Isfahan is different, it is different whole the country and is on of favorite delicious food for local tourists which are visiting Isfahan itself. From an Iranian point of view, it is excellent food because it is made from lamb meat mostly from lamb neck boiled and mashed and added extra seasoning and from the other side it is full of fat, extra fat and greasy which is our favorite too, so it has two benefits at the same time. Today you can find Beryani in the capital, Tehran city or other big cities too. Some people from Isfahan started to open new restaurants and introduce Isfahan Beryani to other cities and they were successful too but tasting Beryani in Isfahan has its own position. Everybody who goes to Isfahan wishes to taste it, especially in restaurants around Naghsh-e jahan square. The ingredients of Isfahan Beryani are simple and convenient to prepare even in other parts of the world but the recipes are a little tricky. So let us start to make an original genuine Biryani.

The main ingredients of Beryani , enough for 4 people

1-      Lamb meat ……………………………….500gr
2-      Cinnamon ………………………………..1 teaspoon
3-      Lung of a lamb…………………………...100gr
4-      Onion ………………………………….….1 big piece
5-      Fat of lamb (tail)……………………….….50gr
6-      Liquid vegetable oil…………………..…. Adequately
7-      Dried mint…………………………...…….1 teaspoon
8-      Sault, black pepper………………..……. Adequately
9-      Brewed saffron……………………………1 teaspoon
10-   Pistachio, almond and walnut …………. not necessarily, some occasions

Recipe of Beryani

1-      Roast chopped onion in a big pan and add oil, notice please, the very base of most Iranian food is roasted onions. be careful not to burn it.
2-      Add lamb meat, add lamb tail fat, add 4 cups of water.
3-      Let the mix boil properly on a very low flame. When the meat is well done and little of the juice remains in the pan, turn off the flame.
4-      Separate meat and juice.
5-      Mash and grind the meat and tail fat properly in a meat grinder.
6-      Keep the juice in another vessel because we need it later.
7-      Add dried mint, salt, black pepper and brewed saffron to the mix of meat and tail fat and grind it again to achieve a very fine paste.
8-      In another pan add water to lamb lung and add chopped onion and boil it, add salt and black pepper and to spoons of oil and boil it on a very low flame, wait to boil the lungs properly.
9-      Wait until the juice vaporizes and the lung gets a golden color. Turn off the flame.
10-   Chop the longs to make a very fine paste.
11-   Fry the mashed mixture of meat and tail fat like burgers and add cinnamon, fry the other side too.
12-   Take a piece of flatbread and add remaining juice of boiling meat to wet the bread and put the fried burger on it.
13-   Season and decorate the burger form by chopped lung and onions and walnut and almond and serve it when it is hot or warm enough according to your own taste.
Beryani in Isfahan is well known and favorite of many tourists visiting Isfahan, not very expensive and convenient to find. Next time you plan to visit Isfahan, never forget to taste it. It 's worth it. We are looking forward to visit you in Isfahan and treat you Beryani for a memorable lunch. Take care and plan your next summer party in Isfahan.