Isfahani Lamb Briyani Wrap

Name: Isfahani Lamb Briyani Wrap (Kabab-e Briyani-e Esfahan)
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: Makes 10 patties/wraps, serves 6 to 8
Cuisine: Iranian
Ingredients: 1 tablespoon ground cinnamon; 3 tablespoons oil; ¼ cup/30 g slivered almonds; 2 cups/170 g chopped fresh parsley or basil leaves; 2 sangak bread loaves, cut into 8in/20cm squares, or tortillas; ¼ teaspoon ground saffron threads dissolved in 2 tablespoons warm water; 1 teaspoon fine sea salt; 2 tablespoons dried mint flakes; 2 bay leaves; ½ cup pickles cucumbers, thinly sliced (optional); 2 teaspoons fine sea salt; 1 teaspoon freshly ground pepper; 2 teaspoons turmeric; ¼ cup/40 g ground walnuts; 2 medium onions, peeled and thinly sliced; 3¼ lb/1.5 kg lamb shoulder on the bone, rinsed

Kabab-e Briyani-e Esfahan

Preparation info

Makes 10 patties/wraps, serves
6 to 8

Difficulty
Complex
Ready in
4 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This popular Isfahani street food traditionally includes the lung, but you can regard it as optional (I prefer it without the lung). The taste is delicious and remarkable, especially with plenty of fresh herbs and a green salad, or served as a wrap—a very satisfying dish. I adapted this recipe from one by a cook in a stall in the bazaar in Isfahan.

Ingredients

Asia
Iran
Isfahan
Main course

Ingredients

Method