Persian Biryani : The delicious taste of Isfahan

Last updated Aug 11, 2025

Persian Biryani

Persian Biryani is a traditional food of Isfahan city in Iran, which is very nutritious. This food is served in abundance in this city. All travelers and tourists who have entered this city must have tasted this delicious food.

Complete your Persian feast with a sweet touch by trying our Zoolbia Recipe — a traditional crispy and syrupy dessert from Isfahan.

This delicious dish, like Jaghoor Baghoor, uses fresh liver, but the cooking method is different, and it tastes similar to kebab.

Persian Biryani can be found in many restaurants in Isfahan, but you can easily prepare it at home. In this article, we have prepared for you how to cook Persian Biryani. By eating Iranian Biryani, you can travel to the depths of the taste of food in Isfahan. Stay tuned to YummCook.com.

Necessary ingredients for Persian Biryani: The delicious taste of Isfahan

In this dish, the basic ingredients are written according to the mood of the Iranians, so you can use some taste for it, but pay attention not to change the main ingredients.

Mutton	500 grams
Tail	50 grams
White liver	100 grams
Onions	2 large
liquid oil	Enough
Salt and black pepper	Enough
Dry mint	1 teaspoon
Cinnamon	1 teaspoon
Brewed saffron	1 teaspoon
Sliced pistachios, almonds and walnuts	Needed

How to prepare authentic Persian Biryani: The delicious taste of Isfahan

To make this dish more delicious, it is better to use sheep’s head meat.

Step 1

First, put a suitable container on the heat and chop the onion in it. Add a very small amount of oil in it, and after the color of the onions becomes transparent, chop the meat and sheep’s tail and add it to it. Fry the meat until its color changes, then add 4 glasses of water to it and give it two hours to cook the meat.

Step 2

Separate the cooked meat and tail from the water and grind it. Then add salt, pepper, dried mint, turmeric, and saffron to it and grind it again.

Step 3

At this stage, put the white liver on the heat along with salt, pepper, turmeric, and 1 chopped onion, along with 3 glasses of water.

Step 4

After the liver juice dries, fry it in the same container for a while and grind it well, like the meat and tail, and add saffron to it and grind it again.

Step 5

This dish in Isfahan has special round dishes like hamburgers that are fried on a little heat. But if you don’t have these utensils, do this in a small frying pan.

Step 6

Fry both sides of the ingredients, set aside, and enjoy with fresh vegetables and buttermilk.

Important points of Persian Biryani: The delicious taste of Isfahan

It can be used with biryani, curd broth, buttermilk, and basil.
It is better to serve this dish with homemade or bulky bread.
Meat, white liver and tail are the main basis of this

The benefits of Persian Biryani: The delicious taste of Isfahan

Preventing anemia and increasing body endurance
Bone strength and prevention of osteoporosis
Increase sexual power
Strengthening thin people and making them fat

The disadvantages of Persian Biryani: The delicious taste of Isfahan

Because this food is high in calories, it is recommended to include it in lunch
High fat and increases cholesterol
Weight gain and obesity

What is Biryani Isfahan?

Biryani Isfahan is a traditional Persian version of biryani that differs from the more widely known Indian or Pakistani styles. Unlike the layered rice and meat cooked together in classic biryani, Isfahan biryani separates the meat and rice, serving tender, juicy meat pieces alongside aromatic saffron rice. The meat, typically lamb or beef, is marinated with local spices and slow-cooked to perfection, often accompanied by a rich tomato-based sauce and grilled tomatoes.

The unique feature of Isfahan biryani lies in its balance of flavors — the subtle yet fragrant spices blend with the natural taste of meat and saffron rice to create a dish that is both hearty and elegant. This preparation highlights the rich culinary traditions of Isfahan, a city known for its vibrant culture and exquisite cuisine.

The History of Biryani in Iran

While biryani’s origins are traced back to the Indian subcontinent, the dish made its way to Iran centuries ago, adapting to the local tastes and ingredients. The Iranian version of biryani, especially biryani Persian, incorporates Persian culinary techniques, including the generous use of saffron, dried lime, cinnamon, and other spices native to the region.

In Isfahan, this dish evolved into Isfahan biryani, reflecting the city’s historic role as a cultural crossroads. The recipe has been passed down through generations, each adding subtle twists that make the dish uniquely Iranian while honoring its South Asian roots.

Ingredients of Isfahan Biryani: A Blend of Persian Flavors

One of the reasons why biryani in Iran stands out is the distinct combination of ingredients that showcase Persian tastes:

Meat: Usually lamb or beef, marinated in garlic, onions, turmeric, cinnamon, and other Persian spices.
Rice: Long-grain basmati rice, soaked and cooked with saffron for that signature golden hue and aroma.
Tomato Sauce: A rich, tangy sauce made from tomatoes, onions, and a hint of dried lime, adding depth and brightness.
Grilled Tomatoes: Often served on the side or on top, grilled tomatoes add a smoky sweetness.
Spices: Saffron, cumin, cinnamon, cardamom, and sometimes dried rose petals for an extra floral aroma.
Butter or Oil: Used generously to add richness.

This combination makes Isfahan biryani a perfect representation of Persian gastronomy — aromatic, balanced, and satisfying.

How is Persian Biryani Different from Other Biryani?

While many are familiar with the layered style of biryani from India or Pakistan, Persian biryani takes a different approach. Here’s how biryani Persian stands out:

The meat is cooked separately from the rice, ensuring tenderness and juiciness.
Rice is typically plain saffron rice, not layered or mixed with meat during cooking.
The use of Persian spices such as dried lime and cinnamon gives it a unique flavor profile.
Tomato sauce accompanies the dish rather than mixing directly into the rice.
Presentation is simpler yet elegant, focusing on the quality of each component.

These differences make biryani in Iran a distinct and memorable dish for anyone looking to explore Persian cuisine beyond the usual kebabs and stews.

The Cultural Significance of Isfahan Biryani

In Isfahan, biryani is more than just a meal — it’s a social experience. Traditionally served during family gatherings, special occasions, and celebrations, Isfahan biryani embodies the warmth and hospitality of Persian culture. Many locals consider it a must-try dish for visitors and take pride in the recipe’s authenticity.

Nutritional Benefits of Persian Biryani

Besides its incredible taste, biryani Persian is also rich in nutrition:

High in protein thanks to the generous meat portion.
Contains complex carbohydrates from basmati rice, providing sustained energy.
Includes spices like turmeric and cinnamon known for their anti-inflammatory properties.
The use of saffron, rich in antioxidants, adds health benefits along with its luxurious flavor.

What is Persian Biryani and where does it come from?
How is Persian Biryani different from other types of biryani?
What are the main ingredients in Persian Biryani?
Is Persian Biryani suitable for special diets or nutrition-conscious people?

In the End

Persian Biryani has a variety of vitamins A, C, D, E, and B, such as B1, B2, B3, B6, B12, carbohydrates, protein, calcium, iron, sodium, potassium, magnesium, manganese, phosphorus, folic acid, selenium, choline, and omega-3 fatty acids. But any food that has a high consumption has many harms for our body.