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Beryouni (Biryani) Beryouni (Persian: بریونی, [bɜːryɑːni]) is one of the traditional and very delicious dishes of Isfahan province. This tasty food has been cooked since the Safavid era (1501-1736) at least. In the remaining texts of the Travel Literature of European travelers such as Tavernier, who traveled to Isfahan at that time, mentioned it. He stated the way of cooking it in the traditional Iranian oven. Beryouni has been being cooked in Isfahan, since then and during the Qajar period (1789-1925). These days, it is one of the culinary attractions, which is one of the aspects of culinary tourism in Isfahan. Beryouni is very popular among both Iranian and foreign visitors. This dish, which looks like a hamburger, is cooked from lamb and mutton in the shank or neck, fat, and lung. In a way that the meat on the bone is baked with onions and spices, the lung is also baked separately with onions and spices. Then cooks separate the meat from the bone and mince the material with onion. They use a special shallow pan for cooking. They separate a needed amount of meat and form it in the shape of a hamburger. Before placing the material on the pan, they grease the pan and heat it. Then, they put the meat on the pan and heat it again. When Beryouni is ready, cooks use a piece of Sangak bread (kind of Iranian bread) and cover it with fatty meat juice and cinnamon powder. Then they place it on the bread. Beryouni is high-calorie, fatty, and delicious. Beryouni is served as a main course. It is served with Sangak bread or other local and home-made bread, fresh vegetables, and Doogh (yogurt-based beverage). Sometimes they put some meat juice and Kashk (Qurut) next to it. To experience the delicious taste of Beryouni in Isfahan, be sure to go to the famous restaurants of this city to taste its original palate. You may see this food on the menu of the restaurants in other cities, including Tehran. However, it is unlikely that you can find the original taste in a city other than Isfahan.

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