Esfahani Biriani (Isfahan-Style Beef Biryani)

Cut the beef into small chunks and place them in a heavy-bottomed pot with the water and chopped onions. Cover and cook over low heat for about 2–2½ hours, until the meat is extremely tender and most of the liquid has evaporated.

Season the cooked meat with salt, black pepper, and the biryani spice mix. Stir gently to evenly distribute the seasoning.

Remove the pot from the heat. Using a sharp knife or mezzaluna, finely chop the meat until it reaches an almost paste-like consistency, a signature characteristic of Esfahani biriani.

Transfer the chopped meat to a skillet and warm it over medium-low heat. Allow the natural fat to render and the meat to sizzle gently, stirring occasionally, without letting it dry out.

Lightly toast the bread slices in the oven or in a dry pan until just crisp on the outside while remaining soft inside.

Spoon a generous portion of the hot meat onto one slice of bread and top with another slice. Serve immediately while hot.