“Beryan”, an Esfahan delicacy in Iran, is prepared on flat bread, with a layer of sauteed minced lamb meat on one part, and coarsely crushed nut and walnut in between. It is often sprinkled with lemon juice.
Somaq(Sumac) is table garnishment especially for kabab. It is a powder made from small fruit of genus Rhus and related genera. It’s the sour powder and Iranian culinary essential.