SAEDNEWS: Isfahan Biryani is a popular and flavorful Iranian dish from the city of Isfahan. This guide shows you how to make an authentic and delicious version at home.
According to the Family Service of SaedNews, biryani is a well-known dish in the Indian subcontinent, made with rice, spices, flavorings, and meat (usually goat). This dish, with slight variations, is also prepared in Arab countries and Southeast Asia. The word “Biryani” is derived from the Persian word biryān, meaning “fried” or “roasted.”
It is important to note that this is different from Isfahan-style Biryani.
600 g lamb
1 medium onion
1 tbsp brewed saffron
½ medium white liver
1 stick cinnamon
Salt and black pepper to taste
Turmeric and cinnamon powder to taste
Step 1:
Chop the lamb and white liver and place them in a pressure cooker or pot. Cut the onion into four pieces and add it to the pot along with salt, black pepper, turmeric, and the cinnamon stick.
Step 2:
Add enough water to cover the ingredients by about one finger’s width. Place the pot on the stove and cook until the meat is fully tender. Using a pressure cooker will take about 1–1.5 hours; using a regular pot may take 2–3 hours.
Step 3:
Once cooked, grind the meat and liver separately using a meat grinder or blender until smooth. Strain the broth and keep it warm over low heat.
Step 4:
Add the brewed saffron to the broth and knead the meat lightly to make it cohesive. If you have a special Biryani pan, warm it over low heat; alternatively, a small nonstick pan or pancake pan works.
Step 5:
Pour some oil (or fat from the meat broth) and a pinch of cinnamon powder into the pan. Let the oil heat up, then add a portion of the meat mixture, pressing it down evenly with a spoon. Allow it to fry for a few minutes until the bottom layer is slightly crispy.
Step 6:
Dip lavash or sangak bread in the meat broth and place it on a tray. Spread the cooked Biryani on the bread and place some of the ground liver on the side. Garnish with crushed walnuts or your preferred nuts and serve.
