Beryani

Beryani is a traditional dish originating from the province of Isfahan. It usually consists of mutton, tail fat, sheep lungs, onions, cinnamon, saffron, walnuts, pistachios, almonds, mint, salt, and pepper. The mutton, tail fat, onions, water, and oil are cooked in a pot over medium heat until the meat is tender and there are some meat juices left in the pot.

The meat is minced with some of the juice and mixed with saffron, mint, salt, and pepper. The sheep lungs are chopped and cooked with water, onions, oil, salt, and pepper. Once cooked, they're stir-fried and minced. The minced mutton and tail fat are flattened into a patty and fried in oil with cinnamon and saffron.

Once fried, the meat is traditionally placed on a piece of sangak bread, drizzled with the mutton juices, accompanied by minced sheep lungs, and then topped with pistachio, walnuts, and almond slices. In the past, beryani was served with doogh (a cold yogurt-based drink), onions, and sabzi khordan (a mixture of raw vegetables and fresh herbs).