Zabaan (Persian/iranian Beef and Sheep Tongue Stew)

Time

Prep 5 min · Cook 300 min · 305 min total

Difficulty

medium

1. 1

   Tongue is very tasty but takes a long time to cook. Wash the tongue(s) carefully. Add hot water and bring to a boil.

2. 2

   Remove the foam that accumulates on top. Peel garlic cloves and onions, then slice them thinly.

3. 3

   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.

   300 min
4. 4

   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.

5. 5

   Remove tongue and peel the skin while still warm. Allow to cool, then cut into thin slices using a sharp knife.

6. 6

   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.

7. 7

   Serve tongue with mushrooms and some fresh parsley. If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.