Beryani Esfahani (Lamb and Lung Bread)
This traditional Isfahani dish features finely minced lamb and lamb lung cooked with spices, then served on a special flatbread (nan-e beryani) and often garnished with fresh herbs. It's a rich and flavorful main course, typically enjoyed for lunch.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 glamb shoulder, cubed
- 200 glamb lung, cubed
meat mixture
- 1 pcsyellow onion, chopped
- 1 tspturmeric powder
- 0.5 tspcinnamon powder
- 0.5 tspblack pepper
- 1 tspsalt
- 4 cupwater
garnish
- 0.5 pcsyellow onion, finely chopped
- 0.25 cupparsley, chopped
- 0.25 cupmint, chopped
serving
- 4 pcsnan-e beryani
- 2 tbspbutter, melted
Equipment
food processor · large pot · cutting board · knife · non-stick pan
The method
Step by step
- 1
Combine the lamb shoulder, lamb lung, chopped yellow onion, turmeric powder, cinnamon powder, black pepper, and salt in a large pot.
About 5 min
Cook’s note: Ensure the meat is cut into uniform pieces for even cooking.
- 2
Pour in the water, ensuring the meat is mostly submerged.
About 1 min
- 3
Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the lamb is very tender.
About 1 hr 30 min
Cook’s note: Check occasionally to ensure there's enough liquid; add more hot water if needed.
- 4
Remove the cooked lamb and lung from the pot, reserving the cooking liquid.
About 2 min
- 5
Finely mince the cooked lamb and lung using a food processor or by hand until it has a coarse, paste-like consistency.
About 10 min
Cook’s note: Do not over-process; you want some texture remaining.
- 6
Heat a non-stick pan over medium heat.
About 1 min
- 7
Add the minced meat mixture to the hot pan and cook for about 5-7 minutes, stirring frequently, until slightly browned and heated through.
About 7 min
Cook’s note: This step enhances the flavor and texture of the beryani.
- 8
To serve, lightly brush nan-e beryani with melted butter.
About 1 min
Cook’s note: You can briefly warm the nan-e beryani if desired.
- 9
Place a portion of the hot beryani meat mixture onto each nan-e beryani.
About 1 min
- 10
Garnish generously with finely chopped yellow onion, parsley, and mint.
About 2 min
Cook’s note: The fresh herbs and onion provide a crucial contrast to the rich meat.
- 11
Serve immediately with a side of the reserved cooking liquid for dipping, if desired.
About 1 min
Keep it good
Store leftover beryani meat and nan-e beryani separately in airtight containers in the refrigerator.
Reheat the beryani meat in a pan over medium heat until warmed through. Warm nan-e beryani in a dry pan or toaster.
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