Beryan or Beryoon is one of the traditional foods of Isfahan that has been cooked in Isfahan since the Safavid period and in the Qajar period, tourists have mentioned cooking of this food in Isfahan in their Travelogue. Of course, only the original Isfahanian know that the name of this food is Beriyan and the rest mistakenly call it Biryani. The word Beryani is a relative adjective in grammar and in Isfahan it refers to the place and shop for cooking and selling Biryan.

How to prepare Beryoun? we need‌ Roast of neck and head of mutton and white liver.

First, the meat, onion and tail are cooked with pepper, turmeric and salt, and then grinded and with saffron, dried mint and cinnamon fry in special copper skimmers in the form of a hamburger, and served with sliced ​​almonds, walnuts, vegetables, Sangak bread and yogurt (doogh).

Of course, sometimes water of cooked meat is served with curd and tomato, which is very tasty and of course greasy.

This delicious and fatty food is mostly served for lunch.

Famous Biryanis of Isfahan are Shad Biryani, Azam, Rihan, Haj Mahmoud Shafaat, ...

There are special models of Beryan all over the world, but Wonderful Iran Tour invites you to eat Isfahan Beryan because it is one of the best traditional foods that you can try in Iran.