Beryan is the signature dish of Isfahan! It is famous worldwide on the account of its exotic taste and texture. It must be mentioned that Isfahan’s
Beryan or as the locals call it “beryun” is very different than Indian biryani. As a matter of fact, it does not have any rice but rather is a rich fried
lamb meat patty with other ingredients such as almonds and cinnamon, crowned with walnuts. It is usually served on a flatbread like Sangak,
that is maked on small stones.
There are lots of Beryani stores all around Isfahan, which are really easy to find. Such as Shad, Azam, Naqghe Jahan and the most famous one, Haj Mahmoud Beryani that serves this dish in the most traditional way.
Beryan is a heavy dish for dinner so it is highly recommended to enjoy eating it for lunch.This tasty dish has its own appetizer including a
delicious bowl containing Beryan broth, shredded flatbread (usually Sangak) and a generous amount of Kashk sauce (drained sour yogurt) on
top. The appetizer is called Abgoosht-e Beryan and some people like it even more than Beryan itself. Another important component is lamb’s
white liver. You should expect ground cooked lamb’s white liver (Shosh in Persian) on top of your Abgoosht or beside your Beryan. ground Shosh is
soft, moist and has the most exotic taste.
If you have a half-day to spend in Isfahan and have not tried this dish, save your time and find the nearest Beryan store as soon as possible!Don’t
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