Beryan, Iranian Food
Photo by www.beryaniazam.com

While travelling to Iran and especially Isfahan, it is highly suggested to taste its famous dish i.e. Beryan, almost all the tourists who visit Isfahan will taste this unique and nourishing food.

Although most of the Iranian call it “Beryani”, its correct name is Beryan and only the noble people of the Isfahan know it, the word “Beryani” is in fact the place wherein Beryan is cooked and sold. The Beryani store is a separate place which exclusively sells Beryan. The importance of Beryan among Isfahani people can be seen in the facts that it is a dish which is only cooked in Isfahan and in a separate place and usually it is not cooked along with other foods.

Beryan, Iranian Food
Photo by www.beryaniazam.com

Beryan is mixture of lamb meat, white liver, kidney, onion and seasonings, the obtained paste is put in a non-stick container and then in the oven. While preparing it to be served, its own appetizer i.e. Beryan broth is added to it along with cinnamon and black pepper. Also, some curd and chopped bread are added to the broth of cooked meat and is served. As Beryan is a fatty and heavy food which needs long time to be digested, it is mostly served in lunch.

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The history of the province dates back to the Elamite Empire (2700- 539 B.C.). According to the archaeological excavations in the mound of Sialk, Kashan city in Isfahan province was populated even before the Birth of Zoroaster (1500 B.C.). After the collapse of the Sassanid dynasty in 651 A.D., the Muslim Arabs invaded Isfahan, and years later, Mardavij, the founder of the Al-Ziyar (Ziyarid) dynasty (930-1090), seized and ruled over it. Isfahan was the capital of Al-Ziyar dynasty for a while until the Buyid dynasty (934-1062) took the throne. During the Seljuk Empire (1037-1194), Isfahan was mostly the capital of Iran but it fell into the hands of Mongols after their invasion to Iran in 1219. Isfahan flourished mostly during the Safavid period (1501-1736) and more especially during the reign of Shah Abbas I when the city was selected as the capital.

Isfahan province has many natural and historical attractions, especially from the Safavid period, attracting annually a large number of domestic and inbound tourists. The cities of Isfahan, Kashan, and Abyaneh are the most visited tourist destinations in the province.

Of its historical attractions registered as the UNESCO World Heritage sites include Naqsh-e Jahan square, Atiq Jame’ Mosque, Chehel Sotoun Garden, and Fin Garden. Besides, the Zayanderud River and its historical bridges are other attractions.

Golabgiri festival (extracting rose water) in Qamsar and Neasar and the carpet washing ritual in Mashhad Ardehal in Kashan are among the known cultural and religious attractions in the province.

Isfahan province has also long been considered one of the major centers of Iran’s fine artworks and handicrafts such that they are still produced there.

In December 2015, Isfahan was registered as the Creative City in UNESCO for its craft and folk art.

Carpet weaving, copper engraving, vitreous enamels, Khatam (similar to marquetry), tiling, turquoise dishes, printing on fabric (Kalamkari), Wood carving, and Silver making are the most prominent fine works in this province. The most famous eatable souvenirs of Isfahan are Gaz (a type of nougat) and Poolaki (a type of candy) made with various materials and in different shapes. Rosewater (Golab) of Qamsar and other herbal extracts are also among other souvenirs.

The most famous traditional cuisine of Isfahan is called Beryan that is a type of barbecued meat. Yogurt stew, Halim Shir (made with oat, wheat and milk cereal), Halim Bademjan (made with eggplant), Keledos, Ghaymeh Rizeh (meatballs), and Ash Shul Qalamkar (Hodge-Podge soup) are other native foods. The most prominent figures of this province include Sheikh Baha’i, Kamal al-Molk, Reza Abbasi, Jalil Shahnaz, and Sohrab Sepehri.

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