Special Persian Veal Tongue Stew (Khorak-e Makhsoos-e Zaban)

Rinse the veal tongue and place it in a pot with enough water to fully cover. Bring to a gentle boil, then reduce heat and simmer for 1½ to 2 hours, until completely tender.

Remove the tongue from the pot and allow it to cool slightly. Carefully peel off and discard the outer skin, then slice the meat into thin, even pieces.

While the tongue cooks, prepare all vegetables, keeping the cuts uniform to ensure even cooking.

In a clean pot, combine the onion, garlic, bell pepper, and carrot with the tomato paste. Add a small amount of water and stir until a smooth, lightly thickened sauce forms.

Add the sliced tongue to the sauce and season with salt and black pepper. Add a little more water if needed so the sauce gently coats the meat.

Cover and simmer over low heat for about 40 minutes, allowing the flavors to meld and the sauce to deepen.

Taste and adjust seasoning if necessary. Serve hot, ideally with steamed rice or flatbread.