Main CourseLunch

Beryani Esfahani (Lamb and Lung Bread)

Name: Beryani Esfahani (Lamb and Lung Bread)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: persian, middle_eastern
Ingredients: 500 g lamb shoulder cubed; 200 g lamb lung cubed; 1 pcs yellow onion chopped; 1 tsp turmeric powder; 0.5 tsp cinnamon powder; 0.5 tsp black pepper; 1 tsp salt; 4 cup water; 0.5 pcs yellow onion finely chopped; 0.25 cup parsley chopped; 0.25 cup mint chopped; 4 pcs nan-e beryani; 2 tbsp butter melted

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

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

Storage

Store leftover beryani meat and nan-e beryani separately in airtight containers in the refrigerator.

Reheating

Reheat the beryani meat in a pan over medium heat until warmed through. Warm nan-e beryani in a dry pan or toaster.