Best Zabaan Persianiranian Beef Sheep Tongue Stew Recipes

ZABAAN (PERSIAN/IRANIAN BEEF & SHEEP TONGUE STEW)

Steps:

• 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.

CROATIAN "COBANAC" STEW

Steps:

• Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
• Finely mince onion.
• Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
• Cut pancetta into small pieces.
• Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20 minutes. At that point meat will start to leave juices.
• Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5 minutes; now add wine, stir and sauté until alcohol evaporates.
• Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
• If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it hot, do it at the beginning.
• The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.

AASH-E SHOLEH-GHALAMKAR

Steps:

• Soak peas, beans and lentils in water for 4-5 hours.
• Peel and chop onions and fry in oil until slightly golden.
• Cut meat into small pieces and fry with onions until it changes colour.
• Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
• Wash rice and add to the aash. Cook for another 20-30 minutes.
• Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
• Add more hot water during cooking if necessary.

AASH-E SHALGHAM

Steps:

• Mix ground meat with grated onions, salt and black pepper.
• Shape into small balls, and fry in oil until colour changes.
• Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
• Wash turnip and rice.
• Peel turnip and cut into a few pieces.
• Add both to aash.
• Also add turmeric, salt and black pepper.
• Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
• If using fresh mint, wash and chop finely.
• Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.

GHORMEH SABZI - PERSIAN GREEN STEW

Steps:

• Trim meat and cut into 3/4" cubes.
• Fry onion over medium heat in half of the oil until golden.
• Add turmeric and fry for 2 more minutes.
• Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
• Reduce heat.
• Add water, drained kidney beans, salt and pepper to taste.
• Cover and simmer gently for about an hour or until meat is tender.
• Fry potatoes over high heat in the remaining oil until lightly browned.
• Add to sauce, leaving oil in the pan.
• Cover and simmer for 10 minutes.
• Add prepared vegetables to frying pan and fry over medium heat until wilted.
• Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
• Adjust seasoning and serve with white rice.

SHOLEH-ZARD (PERSIAN/IRANIAN DESSERT)

Steps:

• Wash rice a few times until the water is clear, then drain.
• Add six times water and bring to a boil, removing the foam.
• When rice softens completely, add sugar and stir well.
• Dissolve saffron in half a cup of hot water and add to the mix.
• Heat up oil and also add to the mix.
• Add in most of the almonds and the rosewater.
• Stir well and cover.
• Cook in oven at low temperature for half an hour.
• Serve with pistachio, almond and cinnamon sprinkled on top.