Tongue with Tomato Sauce

Name: Tongue with Tomato Sauce (Khorak-e zaban)
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 3 tablespoons oil, butter, or ghee; 3 tablespoons tomato paste; 3 tablespoons oil, butter, or ghee; 3 tablespoons oil, butter, or ghee; 1 clove garlic, peeled and sliced; 1 large onion, peeled and thinly sliced; 1 tablespoon tomato paste; ½ pound (225 g) mushrooms, sliced; 1 teaspoon sea salt; 1 tablespoon flour; 2 tablespoons sour cream; 2 tomatoes, peeled and sliced; ¼ teaspoon fresh ground pepper; Juice of 1 lime; 2 tablespoons chopped fresh parsley; 6 lamb tongues, or 2 calf, or 1 beef; 6 lamb tongues, or 2 calf, or 1 beef; 6 lamb tongues, or 2 calf, or 1 beef; 1 large onion, peeled and sliced; 3 cloves garlic, peeled and crushed; 2 bay leaves; 4 whole cloves; ½ teaspoon freshly ground pepper; ½ teaspoon turmeric

Khorak-e zaban

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

I have particularly fond memories of tongue sandwiches at André’s on Pahlavi Avenue in Tehran during my school years .

Ingredients

Tongues

6 lamb tongues, or 2 calf, or 1 beef
1

Asia
Iran
Starter
Southeast Asia

Method

Wash and rinse the tongues and place in a large pot. Cover with water and bring to a boil. Skim the froth as it rises until it stops foaming. Add the onion, garlic, bay leaves, cloves, pepper, turmeric, and tomato paste (do not add salt because it changes the color of the tongue). Cover and simmer over low heat for 3 to 3½ hours until the tongues are tender.
Re