Biryani in Iran, especially Biryan-e Isfahan, is a distinct Persian meat dish made from finely minced lamb or mutton, often including parts like the shoulder, lungs, or liver, seasoned with cinnamon, turmeric, saffron, and spices, then pan-fried and traditionally served over a small layer of flatbread rather than mixed with rice. Originating from Isfahan, it is a local specialty distinct from the South Asian biryani, celebrated as a rich, flavorful meal often enjoyed for lunch at historic eateries and family gatherings.

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