Isfahan Kebab Briyani cooking recipe with delicious saffron
Briyan’s name has been placed on various foods around the world But Isfahan Briyani in Iran is prepared from mutton Which is boiled and then ground. The meat is then poured into special skimmers with cinnamon and mint And cooked on the fire. Briyani is usually served with grilled white baked liver on Sangak bread. In the city of Isfahan, Iran, there are special restaurants that only serve roast and broth And they have no other food, For this reason, these restaurants are called “Briyani”. Isfahan Briyan is known for being greasy.
ingredients :
- Lamb shoulder meat = 500 g
- Tail fat = 50 grams
- Lung Sheep = 100 grams
- Onion = 2 pcs
- Cinnamon powder = 1 tbsp
- Saffron mixed with hot water = 1 teaspoon
- Walnuts, sliced pistachios and almonds = some
- Dried mint, salt and black pepper = the required amount
Instruction :
Put mutton, tail, 1 onion, a few tablespoons of liquid oil and 4 glasses of water in a saucepan. Put on medium heat to cook the meat and soften (After cooking, some meat juice should remain in the pot).
Chop the white liver and with 2 glasses of water, 1 chopped onion, Pour a few tablespoons of oil, some salt and pepper into a saucepan And cook over medium heat. After cooking and watering Roast a little, then grind and set aside.
Grind the mixture of mutton and tail after cooking with one or two spoons of water. Then with Saffron mixed with hot water, some dry mint, Mix salt and black pepper and grind again.
This is the original method of preparing Isfahan Iran briyani Use a baking mold that looks like a spatula. But if you do not have access to these templates, you can use a small pan. Put it on the heat to heat
Then pour some of the water and oil left over from cooking the meat on the bottom of the mold. Sprinkle a little cinnamon, saffron and pepper on the bottom of the mold. Now, take a large meatball from the broth (mutton and minced tail) And put it in the mold and smooth it with your hands.
Then heat the mold again.
Prepare a plate for serving and place a slice of Sangak bread on it. Pour some broth over the bread to make it greasy. After a few minutes of frying under your grill, return it to Sangak bread. Pour the minced white liver next to it. Garnish the brisket with walnuts, sliced almonds or pistachios if desired. Fold the bread over the food To stay warm. Isfahan roast is usually served with buttermilk, vegetables and onions.
Kebab Briyani cooking tips Isfahan with saffron:
– Let the cooked meat cool and then grind it.
– Brian broth is one of the most attractive parts of it. In Isfahan, while cooking, they usually leave more meat juice and when serving, they dry some dry bread in a bowl of broth. Pour a little curd on it and serve with the brisket.
– On the broth can be decorated in different ways.
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