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Zabaan
Ingredients: (4 servings)
· one beef or two lamb tongues
· garlic, 2-3 cloves
· medium onions, 2
· butter, 100 grams
· salt
· black pepper
· herbs (parsley, coriander, dill, spring-onion ends), 200 grams
· mushrooms 500 grams
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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