Ingredients (Serves 5)
1 kg lamb loin 3 onions 6-7 fresh peppers 2 heads of garlic
1 tablespoon tomato paste 1 kg sour pomegranate
½ tea glass of plain oil
1 teaspoon mixed spices Salt

Preparation
The meat, cut into small cubes, is placed in a pot and cooked until it releases its own juice and absorbs. The onion and peppers are chopped into small pieces, sautéed with the meat in the oil in the pot until it turns pink, and tomato paste is added. After cleaning the garlic and putting it in the pot, the meat is cooked until it softens. After the baking tray is oiled, the mixture in the pot is spread on the tray, the juice of the sour pomegranate is extracted and poured onto the tray and slowly cooked in the oven until it absorbs its water. It is eaten with rice, accompanied by spring onions and green peppers.

*Biryan means meat cooked and fried in a pan or tray without water/in a small amount of water in Persian.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN