Esfahani Beryani (بریانی اصفهانی) — Isfahan Minced Beef Skillet

• 600 gBeef chuck, boneless (cut into 4–5 cm cubes)
• 60 gBeef bone marrow (optional but traditional) (or 2 tbsp rendered beef tallow if unavailable)
• 1200 mlWater (plus more if needed to keep meat barely covered)
• 250 gYellow onions (1 large, thinly sliced)
• 10 gFine salt (about 1 3/4 tsp, divided)
• 2 gGround black pepper (about 1 tsp)
• 6 gBiryani spice mix (about 2 tsp; a warm blend such as cinnamon, cumin, coriander, cardamom, and dried lime)
• 8 sliceWhite bread (or 4 large flatbreads, for serving)
• 1 lemonLemon wedges (cut into wedges, for serving)
• 20 gFresh herbs (mint, basil, or parsley) (optional, for serving)

Instructions

1. 1

   Build the cooking base: add sliced onions to a heavy pot, then place beef cubes on top. Pour in 1200 ml water and bring to a boil over high heat (about 10 minutes). Skim any foam for 2–3 minutes, then reduce to a gentle simmer, cover, and cook for 90 minutes, stirring twice.

2. 2

   Season and finish simmering: stir in 8 g of the salt (about 1 1/2 tsp), black pepper, and the biryani spice mix. Keep the pot at a low simmer (small bubbles) for 45–55 minutes more, until the beef is very tender and easily shreds. Add 60–120 ml water if the pot looks dry.

3. 3

   Separate broth and mince: remove the beef with a slotted spoon, reserving the cooking liquid. Let meat cool 5 minutes, then mince very finely with a knife or pulse in a food processor 6–10 short pulses. Aim for a cohesive, spreadable paste, not a smooth puree. Taste and adjust with remaining 2 g salt.

4. 4

   Enrich with marrow (optional but classic): if using bone marrow, warm it in a small pan over low heat for 2–3 minutes until it softens and begins to melt. Mix it thoroughly into the minced beef. If using rendered beef tallow instead, stir in 30 g (2 tbsp). The mixture should look glossy and hold together.

5. 5

   Sear into traditional rounds: heat a cast-iron or heavy skillet over medium-high for 3 minutes. Add 1–2 tbsp of reserved broth to prevent sticking, then press the meat mixture into 4 compact patties (about 1.5–2 cm thick). Sear 3–4 minutes per side until deeply browned and aromatic.

6. 6

   Serve hot on bread: warm the white bread (or flatbread) for 1–2 minutes. Place each seared patty on bread and spoon 1–2 tbsp of the reserved broth over the top for moisture. Serve immediately with lemon wedges and optional fresh herbs. For a softer bite, dip bread briefly in warm broth.