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Beryani
Ingredients: (4 servings)
· shoulder lamb, 200 grams
· medium onions, 3
· Iranian (sangak), middle-eastern, or pitta bread
· cooking oil
· salt
· black pepper
· turmeric
Directions:
Peel and thinly slice onions. Wash and cut meat into small
pieces. Add onions and 3 glasses of hot water to meat and cook
over medium heat for about 45 minutes (adding more hot water
during cooking if necessary). Add salt, pepper, and turmeric,
mix well and cook for a few more minutes. There should be no
water left when cooking is over.
Grind (mince) the cooked meat or chop it finely using a sharp,
large knife. Fry in oil over medium heat for about 15 minutes,
then serve over bread with more bread covering the meat. Note
that no rice is served with this dish. Beryani is a delicious
dish from Esfahan.
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