Crispy Fried Beef Tongue (Khorak Zaban Sookhari)

Rinse the beef tongue thoroughly under cold running water, removing any visible impurities.

Place the tongue in a large pot and cover generously with water. Bring to a rolling boil over high heat, skimming off any foam that rises to the surface.

Add the onion, garlic cloves, celery stalk, turmeric, salt, and black pepper. Reduce the heat to low, cover, and simmer gently for about 4 hours, or until the tongue is very tender.

Remove the tongue from the pot and let it cool until warm enough to handle. Carefully peel off and discard the outer skin, then slice the meat into thin, even pieces.

In a bowl, beat the eggs with the bloomed saffron until well combined.

Set up a breading station: lightly coat each tongue slice with flour, dip into the egg mixture, then coat evenly with breadcrumbs.

Heat vegetable oil in a wide pan over medium heat. Fry the breaded tongue slices in batches, turning once, until golden brown and crisp on both sides.

Transfer the fried slices to a paper towel–lined plate to drain excess oil. Garnish with fresh parsley and serve hot.