Persian-Style Braised Beef Tongue with Mushroom Sauce (Khorak-e Zaban)

Place the beef tongue in a large pot and cover completely with cold water. Bring to a rolling boil, then drain and discard the water to remove impurities.

Refill the pot with fresh water. Add the onion, garlic, carrots, celery, bay leaves, peppercorns, saffron, salt, and black pepper. Bring to a gentle simmer, cover, and cook for about 4 hours, until the tongue is fully tender and a knife slides through easily.

Remove the tongue from the pot and let it cool until warm enough to handle. Peel off and discard the outer skin. Allow the tongue to cool completely; for neater slices, refrigerate briefly before cutting.

Slice the tongue evenly and arrange on a serving platter.

To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook gently for 1–2 minutes, until smooth and lightly cooked but not browned.

Gradually whisk in the milk or reserved cooking broth, stirring constantly until the sauce thickens and becomes smooth.

Add the chopped mushrooms and cook over low heat for about 10 minutes, until tender and well combined. Adjust seasoning with salt and pepper if needed.

Let the sauce cool slightly, then spoon it generously over the sliced beef tongue just before serving.