Isfahan Briyani | Most favorite Isfahan food
Isfahan Briyani is one of the famous dishes of Iran which is popular among people in other countries, and has many fans among Iranians as well. This food belongs to the city of Isfahan and is considered the most famous traditional food of Isfahan.
Briyani or Beryan | the ancient name for this food
The fact that Isfahan briyani is the only special food in Isfahan that the place of preparation and sale is separate and unique and is usually not cooked with other foods, makes it important to the people of Isfahan. Of course, only the original Isfahanis know that the name of this food is Beryan and the rest mistakenly call it Briyani. The word beryan is a relative adjective in the grammar and in Isfahan it refers to the place and shop of cooking briyani; And the suffix “yan” is attached to the adjective instead of the noun; So the name of the food itself is Beryan, not Briyani which is an Indian food. In different parts of the world, different types of food have been called Briyani and, of course, most of them have used it in a compound form. Even now, in many parts of the world, dishes called “Briyani” are cooked that are completely different from what is called Briyani in Isfahan, such as Indian Briyani, Briyani, Burmese, Bangladeshi Homemade Briyani, Sri Lankan Briyani, Iraqi Briyani and Sandy Briyani. .
What is Isfahan Briyani ?
Isfahan briyani which is well known today by Isfahanians and tourists in Isfahan, is a delicious fatty food for lunch that is prepared from pure mutton. Nowadays, first the meat with the bones is soaked in water with onion and salt and a little spice such as turmeric (half-cooked). Then separated from the bones and minced with its fats, and then they put it in small volumes with cinnamon and dried mint, in Spread copper skimmers over the fire under a special copper tray on a gas oven, and then they garnish it with walnut kernels or sliced almonds breaded with the same meat and some white liver and cooked minced tail which is decorated. They eat food and it is known as lung and tail. A very tasty combination. Bread is also more palatable if it is Sangak or homemade.
However, it is a fatty and heavy food, especially since some people add broth and curd to it along with dough, basil and onion. All this is very demanding in Isfahan. But when we know that the quality of cooking it in the past, was differnt, and also the phenomenon of frying – which degrades its nutritional value – did not operate.
