Zabaan (Persian/Iranian Beef & Sheep Tongue Stew)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tongue is very tasty but takes a long time to cook.
  • Wash the tongue(s) carefully.
  • Add hot water and bring to a boil.
  • Remove the foam that accumulates on top.
  • Peel garlic cloves and onions, then slice them thinly.
  • Wash herbs and chop them finely.
  • Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
  • Salt and black pepper should be added near the end of cooking.
  • When tongue is cooked, there should be about one cup of water left.
  • Remove tongue and peel the skin while still warm.
  • Allow to cool, then cut into thin slices using a sharp knife.
  • Wash and slice mushrooms, then fry in butter for a few minutes.
  • Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
  • Serve tongue with mushrooms and some fresh parsley.
  • If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.
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