Iranian Beryani

Servings: 4

Ingredients:

Shoulder lamb, 600 grams

Medium onions, 3

Iranian (sangak), middle-eastern, or pitta bread

Cooking oil

Salt

Black pepper

Turmeric

Cooking Instructions:

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.

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