Ingredients: (4 servings)
one beef or two lamb tongues
garlic, 2-3 cloves
medium onions, 2
tomato paste, 3-4 spoons
mushrooms, 500 grams
butter, 100 grams
herbs (parsley, coriander, dill, spring-onion ends), 200 grams
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.
Roxana & Farzin Mokhtarian