Best Beryani Esfahan Recipe+Step by Step Beryooni+13Tips

Beryani is one of the most famous and delicious foods of Isfahan which is made using sheep meat and served with minced white liver and fresh basil. Definitely, the experience of traveling to Isfahan is not complete without tasting the pleasant taste of beryooni but you can also make this delicious Isfahan food at home.

In the rest of this section, you can get to know the steps of how to prepare this food and the techniques of preparing authentic Isfahani beryani. This dish and khoresht mast are among the most delicious and famous dishes in Isfahan

Beryooni is considered one of the tourist attractions of Isfahan City. With the help of this preparation in the meals cook site, you can make a tasty and original beryooni.

History of Biryani

history of beryani

Before getting to know how to prepare Isfahan Beryani let’s go to the history of this authentic food. The main name of this dish is beryani and in fact, this is a relative adjective and refers to the place where beryooni is cooked.

It is said in traditions that this food is about four hundred years old. Many tourists who have traveled to Isfahan during the Safavid period have also brought descriptions of this dish.

You can also read kaleh joosh recipe.

How to make beryani?

How to make beryani

Beryani recipe

For: 8 people

Preparation time: 60 minutes

Cooking time: 20 minutes

You can also read lavashak recipe.


ingredient for beryani

Mutton 2.2 pound
Sheep fat two to three pieces (Each half the size of a palm)
Medium onion 2 pcs
Turmeric, black pepper, and cinnamon as needed
Salt 1 tablespoon for the inside of the meat and 1 tablespoon for the broth after removing the cooked meats.
Liquid oil 1 cup
Brewed saffron 1 tablespoon for meat and 1 tablespoon for almond slices
Sliced almonds 1 cup
Barberry 1 cup


As its name implies the way of preparing Isfahan Beryani is specific to this city. In order to make the most delicious beryani at home just buy the necessary ingredients and prepare your food according to the provided guide.

1. Cooking meat and fat with cold water, onions and spices

Cooking meat and fat

The preparation and cooking of Isfahan beryani is a bit difficult but it is worth the effort. It is enough to have the ingredients.

First, you should cook the meat and fat with 8 glasses of cold water, onions, spices except salt, and 2 tablespoons of liquid oil in a suitable pot.

2. Grinding cooked meat

Grinding cooked meat

The meat should be completely cooked but the juices should not be completely absorbed. Reserve some of the meat juice. After the meat and fat are cooked separate them from the water and grind them in a meat grinder.

In the middle of grinding the meat add two spoons of meat juice to the meat. This will make your meat more tender and delicious.

3. Adding saffron and spices to the meat

adding spice and saffron

You should grind the fat together with the meat so that the meat becomes tender and does not become fluffy. Add 1 tablespoon of brewed saffron, salt, black pepper, and a teaspoon of cinnamon to the meat.

4. Add barberry and almond slices to the meat

In the next step fry the barberry and almond slices with some sugar and then add some brewed saffron to it. You can also add some pistachio slices if you wish which is optional.

5. Add liquid oil and meat juice

Next, add the remaining liquid oil with a teaspoon of salt

Next, add the remaining liquid oil with a teaspoon of salt and a little turmeric to the meat juice and let the meat juice heat up.

Take a bowl of meat juice and set aside. In a wide and preferably flat pan (without a hole in the middle) pour ½ a ladle of meat juice and when it boils and a bubble forms on it roll a piece of bread in the meat juice to color it.

The number of bread should be the same as the number of beryooni or more. You can do this at the same time as this dish is fried so that the bread stays warm.

6. Serving meat beryani

Serving meat beryani

Pour a little of the meat juice that you had left on the bottom of each of the special beryani spoons.

Sprinkle less than the tip of a spoon of cinnamon and salt on the meat juice and take the size of a special biryani spoon from the minced meat and spread it inside it. The thickness of each beryani should be one centimeter.

Put each special beryooni spoon on a very low heat of the gas and give it five to ten minutes. If you don’t have enough beryooni spoon, wash and dry the spoon quickly after making each biryani and make the next one in the same order.

Put each special beryani spoon

When the side of each biryani is fried in the beryani spoon put it back in the bread that you greased before. Put some barberry and almond slices on each biryani and serve it.

Beryooni is served with sir torshi, sabzi khordan, mast o musir, and Persian doogh.

beryani is ready

You can also read khoresh havij recipe and shami kabab recipe.

Chemical composition and nutritional value of fat tail fat (per 100 grams):

  • calorie content – almost 902 kcal;
  • proteins, water, carbohydrates – 0 g;
  • fats – 100 g;
  • vitamin B4 – 79.8 mg;
  • vitamin D – 0.7 mcg;
  • vitamin E – 2.8 mg;
  • selenium – 0.2 mcg.


Notes for beryooni:

notes for beryooni

  • If you want you can use white liver for this dish instead of meat and do the same way to make this food. In this case, for one piece of white liver add 0.5 pounds of raw mutton and remove the fat.
  • Some people also have a habit of adding some white liver in beryani water along with the meat and after cooking grind the white liver separately fry it and serve it with this dish.
  • To make Isfahan beryani it is better to use a high-quality special spoon. The copper spoon will burn it very quickly.
  • In order for Isfahan meat beryooni or the white liver to be easily separated from the special spoon hit it with a tablespoon. If the ladle gets hot before pouring the meat and other ingredients this dish won’t stick to the ladle.
  • With this amount of ingredients, you may have ten beryooni.
  • This dish in Isfahan is a delicious dish for lunch and is not usually served for dinner.
  • Adding some fat to ingredients gives it a unique taste.
  • If you wish you can add some dry mint to the ingredients to give it a better aroma.
  • To prepare Isfahan beryooni you must wait until it cools completely after cooking the meat and then grind it.
  • Isfahan beryooni is served alongside its meat juice. To make meat juice you need to use more water to cook meat. Then pour it into a bowl and serve with curd and some dry bread.
  • You can use some barberry, almond slices, walnuts, and dry mint to decorate this food.
  • When serving this dish you must place each one on a piece of bread for one person. Pour some of the meat juice on the bread to make it soft. Then if you wish put some minced lamb, onion, and basil next to it and decorate it in any way you like.
  • It is said that the history of beryooni in Isfahan dates back to the Safavid era and today this dish is considered one of the main foods of Isfahan.

FAQ for beryooni:

faq for beryani

1. What is the best way to decorate beryooni?

To decorate Isfahan beryani you can use some barberry, almond slices, walnuts, and dry mint.

2. What kind of meat is used in the preparation of beryani?

It is better to use mutton with a little fat to prepare beryooni.

3. What is served with beryani?

Beryooni is served with sir torshi, sabzi khordan, mast o musir, and Persian doogh.

4. Can I freeze beryooni?

No, It is better to consume it fresh, but it can be stored in the refrigerator for up to 3 days.

5. Why is the price of Beryooni so expensive?

Due to the increase in the price of sheep meat and liver, the price of beryooni has also become very expensive.

6. Beryani is the traditional food of which Iranian city?

Beryooni is a traditional food of Isfahan.

Did you like this recipe?

  • Please share your experience with making beryooni esfahan.
  • If you are looking for vegetarian food, I suggest this glazed without meat.
  • You can ask me questions about the Persian beryooni recipe in the comments. I will answer your questions as soon as possible.
  • if you make this food and love the taste of it, please share your pic and video with us on Facebook & YouTube.

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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    1. Hi dear Shadi, yes Of course Beryani best food in Isfahahn.It is the only dish that I have memories of Isfahan with, and I haven’t been to Isfahan for almost 15 years, and unfortunately, I haven’t tried it in all these years.

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