Persian Tongue Stew (Zabaan-e Khoresh)
Zabaan-e Khoresh is a traditional Persian stew that beautifully marries tender beef and sheep tongues with aromatic vegetables and mushrooms, creating a rich, flavorful dish. This stew not only highlights the unique flavors of the tongues but is also enriched with the earthy notes of garlic, onions, and fresh herbs like dill and spring onions. Slow-cooked for hours, it results in a melt-in-your-mouth experience that is perfect for serving over rice or alongside classic Persian bread. This dish, ideal for family gatherings or special occasions, will transport you to the heart of Iranian cuisine with each comforting bite.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Beef tongue
1 (Wash thoroughly)
Sheep tongue
1 (Wash thoroughly)
Garlic cloves
2-3 (Peeled and thinly sliced)
Medium onion
1 (Peeled and thinly sliced)
Tomato paste
3-4 teaspoons (Ready to use)
Mushrooms
500 g (Washed and sliced)
Butter
100 g (Melted)
Dill (ends) or spring onions (ends)
200 g (Washed and finely chopped)
Salt
to taste (Add at the end of cooking)
Black pepper
to taste (Add at the end of cooking)
Instructions
1
Start by thoroughly washing the beef and sheep tongues to remove any impurities.
2
In a large pot, place the tongues and add enough water to fully submerge them. Bring the water to a boil.
3
As the water boils, skim off any foam that rises to the surface to ensure a cleaner broth.
4
While the tongues are cooking, prepare the aromatics: peel and thinly slice the garlic and onion, and finely chop the dill and spring onions.
5
Once the foam has been removed, reduce the heat to low. Add the sliced garlic, onion, and chopped herbs to the pot.
6
Cover the pot and allow the tongues to simmer gently for 4-5 hours. Check periodically and add more hot water if necessary to keep the tongues submerged.
7
Towards the end of cooking, season the stew with salt and black pepper, adjusting to your taste.
8
When the tongues are fully cooked, there should be about one cup of flavorful broth remaining. Carefully remove the tongues from the pot and let them cool slightly.
9
Once cool enough to handle, use a sharp knife to peel off the outer skin of the tongues and then slice them thinly.
10
In a separate skillet, wash and slice the mushrooms. Melt the butter over medium heat and sauté the mushrooms until golden and tender, about 3-4 minutes.
11
Stir in the tomato paste and a cup of the reserved broth from the tongues. Bring to a gentle boil, allowing it to simmer for a few minutes until well combined.
12
Serve the sliced tongues warm, topped with the sautéed mushrooms and a sprinkle of fresh parsley. This dish can be accompanied by traditional Persian rice (Polow) or bread, enhancing the overall experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zabaan-e Khoresh?
Zabaan-e Khoresh is a traditional Persian stew that features tender beef and sheep tongues cooked with mushrooms, garlic, onions, and fresh herbs.
Which types of meat are used in Persian Tongue Stew?
This recipe uses both one beef tongue and one sheep tongue.
How long should the tongues be simmered?
The tongues should be simmered gently on low heat for approximately 4 to 5 hours.
What preparation is needed for the tongues before cooking?
The beef and sheep tongues must be washed thoroughly to remove any impurities before being placed in the pot.
Why do I need to skim the foam during boiling?
Skimming off the foam that rises to the surface ensures a cleaner and clearer broth for the stew.
What aromatics are added to the cooking liquid?
The stew is flavored with thinly sliced garlic, onion, and finely chopped dill or spring onions.
How many garlic cloves are required for this recipe?
The recipe calls for 2 to 3 cloves of garlic, peeled and thinly sliced.
Can I use spring onions instead of dill?
Yes, you can use 200 grams of either dill ends or spring onion ends for the herbaceous flavor.
When should salt and pepper be added?
Salt and black pepper should be added towards the end of the cooking process, adjusted to your personal taste.
How much broth should be left when the meat is done?
By the time the tongues are fully cooked, there should be about one cup of flavorful broth remaining in the pot.
What is the process for cleaning the tongue after cooking?
Once the tongues have cooled slightly, you should use a sharp knife to peel off the outer skin before slicing the meat.
How should the tongues be sliced for serving?
The tongues should be sliced thinly after the outer skin has been removed.
How are the mushrooms prepared in this dish?
500 grams of mushrooms are washed, sliced, and sautéed in butter until they are golden and tender.
How much butter is needed for sautéing?
The recipe specifies using 100 grams of butter to sauté the mushrooms.
What is added to the mushrooms to create the sauce?
3 to 4 teaspoons of tomato paste and a cup of the reserved tongue broth are added to the sautéed mushrooms.
What is the final garnish for Zabaan-e Khoresh?
The dish is finished with a sprinkle of fresh parsley over the sliced tongues and mushrooms.
What are the recommended side dishes?
This stew is traditionally served over Persian rice (Polow) or alongside classic Persian bread.
Is this dish suitable for special occasions?
Yes, its rich flavor and slow-cooked preparation make it ideal for family gatherings or special occasions.
Should I add more water during the 4-5 hour simmer?
Yes, you should check the pot periodically and add more hot water if necessary to keep the tongues fully submerged.
What kind of onion should I use?
The recipe calls for one medium onion, peeled and thinly sliced.
What is the texture of the tongues after cooking?
When slow-cooked correctly, the tongues provide a melt-in-your-mouth experience.
How much tomato paste is needed?
You will need between 3 and 4 teaspoons of tomato paste for the mushroom sauce.
Does this recipe include dietary information like calories?
The current recipe data does not provide specific nutritional values such as calories, fat, or protein.
How many ingredients are in this recipe?
There are 10 main ingredients listed, including the meat, vegetables, herbs, and seasonings.
What heat setting should be used for the mushrooms?
The mushrooms should be sautéed over medium heat for about 3 to 4 minutes.
What is the primary flavor profile of Zabaan-e Khoresh?
It is a rich, savory, and earthy stew with aromatic notes from garlic, dill, and onions.
Can I use only beef tongue if I cannot find sheep tongue?
While the traditional recipe uses both, you can adapt it to use only beef tongue, though cooking times may vary slightly based on size.
Is the broth discarded?
No, one cup of the broth is reserved and used to make the flavorful tomato and mushroom sauce.
How do you ensure the tongues are fully submerged?
Start with enough water in a large pot and top it up with hot water throughout the long simmering process.
What is the role of tomato paste in the stew?
Tomato paste is used to thicken and add a savory depth of flavor to the mushroom sauce that coats the sliced tongues.