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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, onions cinnamon, brewed saffron, walnuts, pistachio, almond, turmeric, dried mint leaves, salt and pepper |
Isfahan beryan (بریان اصفهان) is one of the traditional dishes of Isfahan, Iran, fried meat served on a piece of bread (usually sangak) 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 personal chef has too provided a recipe.[4]
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