Shole Beryan is cooked using local Isfahan meat and rice. Rice called Lenjan. Since this type of rice is irrigated with Zayandeh River water, it has a unique aroma and taste. Of course, do not worry. You can also make this dish using other rice. Because this food is a combination of meat and rice, which is really delicious and excellent.
- Rice: 2 cups
- Mutton ribs or neck: 300 g
- Onions: 1 pc
- Black cumin powder: 1 tbsp
- Turmeric: 1/2 teaspoon
- Salt and pepper: To the extent necessary
- Oil: To the extent necessary
Rice clean and rinse well. Then pour some salt and lukewarm water on it and so-called soak.
Finely chop the onion and fry in oil.
Once the onions are light, add the turmeric, pepper and meat. Roast the meat to taste the onion.
When the water in the meat is cooked, pour a few cups of boiling water into the pot. Make sure the broth is plentiful. Because you will need it in the next steps. Allow the meat to cook completely for about 2 hours.
When the meat is cooked, take it out of the pot. Remove the meat bones immediately and return to the pot.
Drain the water on the rice completely. Then add rice and some salt to the pot containing the meat. At this stage, the meat should have enough water that the rice is fully cooked and soft.
Turn down the heat to simmer the rice with the broth. Stir it from time to time so that it does not settle.
When the broth is slightly low and the rice is cooked, add the cumin to the roast. Stir all ingredients until well combined.
When the broth is completely drained, mash all the ingredients using a meat grinder and then serve. This food is as thick as mild.
You can put the onion in the meat properly from the beginning. Then remove the rice before pouring. But on the whole, fried noodles with onions are tastier.
You can take some meat and use it for decoration.