Lamb Beriyani, Isfahani-Style

Name: Lamb Beriyani, Isfahani-Style (Beriyani-e Isfahan)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Iranian
Ingredients: 1 teaspoon freshly ground pepper; 2 teaspoons turmeric; 3 tablespoons oil, butter, or ghee*; 3 tablespoons oil, butter, or ghee*; 8 cups (1.9 l) water or broth; 8 cups (1.9 l) water or broth; 2 large onions, peeled and thinly sliced; 3 teaspoons sea salt; 3 lbs (1.3 kg) shoulder of lamb with bone; Fresh basil, tarragon, mint, and radishes; Fresh basil, tarragon, mint, and radishes; Fresh basil, tarragon, mint, and radishes; Fresh basil, tarragon, mint, and radishes; Fried onions and green peppers (optional); Fried onions and green peppers (optional); 1 sangak bread, toasted and cut into 6-inch (15cm) squares, or any flat bread; 1 sangak bread, toasted and cut into 6-inch (15cm) squares, or any flat bread; ¼ teaspoon ground saffron dissolved in 2 tablespoons rose water; ¼ teaspoon ground saffron dissolved in 2 tablespoons rose water; 1 tablespoon cinnamon; 1 tablespoon dried mint; 3 tablespoons oil, butter, or ghee*

Beriyani-e Isfahan

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

3 lbs (1.3 kg) shoulder of lamb with bone
8 cups (1.9

Asia
Iran
Starter

Method

In a large pot, place the lamb and add the water. Bring to a boil. Remove any froth as it rises. Add the onion, salt, pepper, and turmeric. Reduce heat to medium, cover, and cook for 2 hours or until the meat separates from the bone. Remove the lamb from the pot, discard the bones, but save the broth for later use. Grind the meat in a food processor to form a paste (be s