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Isfahan beryani facts for kids

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Beryan
Beryane isfahan 1.jpg
Alternative names Isfahan beryani, beryan, beryuni
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 a very old and special dish from Isfahan, a beautiful city in Iran. It's made from fried meat and is usually served on a piece of flatbread called sangak. People often enjoy it with fresh onions and green herbs on the side.

This unique meal is so popular in Isfahan that it has its own special restaurants, often called "beryanis." Locals sometimes shorten its name to "beryun" (بریون). Unlike many other foods, beryan is usually the only dish served in these places.

What is Isfahan Beryan?

Isfahan beryan is a traditional Iranian dish that has been enjoyed for hundreds of years. It's not just any fried meat; it's prepared in a special way that gives it a unique flavor. The main ingredients include lamb or mutton, often from the shoulder or rack.

How is Beryan Made?

The meat for beryan is usually cooked slowly until it's very tender. Then, it's often fried or grilled on a special pan. This cooking method helps to make the meat juicy and flavorful. Many spices are used, like cinnamon, turmeric, and even a bit of precious saffron.

Special Ingredients

Besides the meat, other ingredients make beryan special. These can include tail fat (which adds richness) and even sheep lungs. It's often seasoned with salt, pepper, and dried mint leaves. Sometimes, people add crushed walnuts, pistachio, or almond for extra taste and texture.

A Taste of History

Isfahan beryan has a long and interesting history. It's been a favorite dish in Isfahan for centuries. Famous travelers and chefs have even written about it in their books!

Travelers' Tales

Long ago, in the 17th century, a French traveler named Jean-Baptiste Tavernier wrote about this food in his travel journals. Another French traveler, Jean Chardin, also mentioned beryani in his writings. These accounts show that beryan was an important part of life in Isfahan even back then.

Royal Recipes

Even the royal chefs knew about beryan! It's said that Noorullah, the personal chef of Abbas the Great (a famous ruler of Iran), had a recipe for beryani. This shows that the dish was enjoyed by everyone, from regular people to kings.

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