Khorak Zaban Sookhari (خوراک زبان سوخاری) — Crispy Persian Fried Beef Tongue

• 1200 gbeef tongue (whole) (trim excess fat if needed)
• 250 gyellow onion (1 large, quartered)
• 120 gcelery (2 stalks, cut into 5 cm pieces)
• 12 ggarlic cloves (about 3 cloves, lightly crushed)
• 2 tspground turmeric
• 2 tspsea salt
• 1 tspblack pepper (freshly ground)
• 1800 mlwater (enough to cover tongue by 2–3 cm)
• 0.25 tspsaffron threads (finely crushed)
• 30 mlhot water (for blooming saffron)
• 120 gall-purpose flour
• 2large eggs
• 30 mlbraising liquid (strained) (to loosen egg wash)
• 700 mlneutral frying oil (sunflower or canola) (for shallow-frying in a wide pan)

Instructions

1. 1

   Rinse the beef tongue under cold water and pat it dry with paper towels. Place it in a heavy pot and add the onion, celery, garlic, turmeric, salt, pepper, and the measured water so the tongue is covered by 2–3 cm.

2. 2

   Bring the pot to a boil over medium-high heat, then skim any foam that rises for a cleaner broth. Reduce to a gentle simmer, cover with a lid slightly ajar, and cook for 150–180 minutes until a knife slides in with little resistance.

3. 3

   While the tongue braises, bloom the saffron by stirring the crushed saffron threads into 30 ml hot water. Cover and let it steep for 10 minutes so the color and aroma fully develop.

4. 4

   Transfer the cooked tongue to a tray and let it cool until comfortable to handle, about 15 minutes. Peel off the thick outer skin starting from the tip; it should release easily while the tongue is still warm.

5. 5

   Slice the peeled tongue into 10–12 mm thick pieces for a steak-like presentation that stays juicy inside. Strain the braising liquid and reserve 30 ml for the egg wash; keep the rest for serving or another use.

6. 6

   Set up a breading station with two wide bowls: in the first, mix flour with 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp turmeric. In the second, whisk the eggs with 30 ml strained braising liquid and all the bloomed saffron until evenly tinted.

7. 7

   Dredge each tongue slice in the seasoned flour, shaking off excess so the coating stays light and crisp. Dip into the saffron egg wash, let the excess drip for 2–3 seconds, then return to the flour for a second, thin coat for extra crunch.

8. 8

   Pour the frying oil into a wide skillet to a depth of about 2–3 cm and heat to 175°C. Fry the slices in batches for 2–3 minutes per side until deeply golden and crisp, maintaining the oil temperature between 170–180°C for even browning.

9. 9

   Move the fried tongue to a rack or paper towels and rest for 3 minutes so the crust sets and stays crunchy. Serve immediately while hot, and optionally spoon a little warm, strained braising liquid alongside for dipping.