Entree: Iran – Isfahan – بریانی ➤ Beryāni (Pan-fried spiced minced lamb specialty from Isfahan served on flatbread with aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) ground lamb (shoulder and leg blend)
- 6 oz (170 g) lamb liver, finely chopped
- 1 medium onion, grated
- 3 tbsp (45 ml) ghee or clarified butter
- 1/8 tsp (0.5 g) saffron threads, crushed
- 2 tbsp (30 ml) warm water (for saffron infusion)
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) ground nutmeg
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 g) finely chopped fresh parsley
- 2 tbsp (30 g) slivered almonds, toasted
- 1/4 cup (60 g) powdered sugar (for finishing, optional)
- 4 small Sangak or lavash breads (or other thin flatbread)
- Raw sliced red onion and pickled garlic for serving

Instructions

1. Soak saffron threads in 2 tablespoons warm water and set aside. In a large bowl combine ground lamb, chopped lamb liver, grated onion, cinnamon, cardamom, nutmeg, turmeric, salt, pepper, and chopped parsley; add saffron infusion and mix until evenly combined.
2. Heat ghee in a large skillet over medium-high heat. Divide the meat mixture into 8 equal portions and flatten into thin patties about 1/4 inch (6 mm) thick. Fry patties 3–4 minutes per side until well browned and cooked through; reduce heat if necessary to avoid burning. Transfer patties briefly to a warm oven (200°F / 95°C) to keep warm if making multiple batches.
3. Warm the flatbreads in the oven or on a dry skillet. To serve, place one flatbread on each plate, top with two patties, sprinkle toasted almonds and a light dusting of powdered sugar if desired, and serve with sliced raw onion and pickled garlic alongside.