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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tongue is very tasty but takes a long time to cook. | 2. Wash the tongue(s) carefully. | 3. Add hot water and bring to a boil. | 4. Remove the foam that accumulates on top. | 5. Peel garlic cloves and onions, then slice them thinly. | 6. Wash herbs and chop them finely. | 7. Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary. | 8. Salt and black pepper should be added near the end of cooking. | 9. When tongue is cooked, there should be about one cup of water left. | 10. Remove tongue and peel the skin while still warm. | 11. Allow to cool, then cut into thin slices using a sharp knife. | 12. Wash and slice mushrooms, then fry in butter for a few minutes. | 13. Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes. | 14. Serve tongue with mushrooms and some fresh parsley. | 15. If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	1			1016.0663	16.6925	67.5866	72.9844
sheep tongue	1			-	-	-	-
garlic clove	2 -3			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
tomato paste	3 -4	teaspoons		0.0	0.0	0.0	0.0
mushroom	500			-	-	-	-
butter	100			8550.0	392.85	267.15	720.0
dill	200			4026.0	728.2439999999999	210.93599999999998	191.928
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.