Beryan is the only special food of Isfahan that the place of its cooking and selling is almost separate from other foods; so, you can understand how special and important Beryan is for people of Isfahan.

Isfahan (IMNA) - Of course, only Isfahani people call the food in its exact name which is “Beryan"; others call it “Beryani” incorrectly. The word “Beryani” in Persian grammar is a relative adjective; actually it refers to the place and the store where Beryan is respectively cooking and selling.

The relative suffix of “i” is connected to the adjective instead of a noun. Therefore, the name of the food is “Beryan” not “Beryani”. Beryan, is a fatty food especially eaten for lunch. It is prepared with mutton and sheep lung.

The receipt is as follow:

First mince the boiled meat, then mix it with a small amount of cinnamon, salt and dried mint. Then re-mince it again and fry the mixture on copper colanders on fire. Then put the mixture on a fatty and gravy soaked slice of bread, with walnut, or sliced almonds, and an amount of minced un-fried lung. It is more delicious if you eat it with Sangak bread or home-made bread because of their taste.

By the way, it is a heavy and fatty food, especially when some people add soaked bread, broth, and curd along with doogh, basil, and onion. All Isfahani people love every ingredients used in making Beryan! you will regret when you understand that the quality of Beryan cooking was so different not very long ago, and also there wasn’t any phase of frying which lowers the food value. It is a sad fact that the transformation of this food like many other things of the life undergoes a hasty change; nowadays this food is just a caricature of its traditional form!

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