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| 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,onionscinnamon,brewed saffron,walnuts,pistachio,almond,turmeric,dried mint leaves,salt andpepper |
Isfahan beryan (بریان اصفهان) is one of the traditional dishes ofIsfahan, Iran, fried meat served on a piece of bread (usuallysangak) 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;[1][2] locals call it "beryun" (بریون).[3]
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.[4]
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