First here is what they look like, I was told by my Editor-In-Chief that people will be grossed out. But I think there is a kind of Weird Eats curiosity to the whole thing. Since I am the Boss, I have final say. So I win.

Throw your diced onions, garlic, and butter into a pot. Brown them up then add your tongues. Brown them slightly on all sides. Then add your chicken broth, spices, and lemon juice. Reduce your eat and cook on a low eat for 2 to 3 hours.

It should look this when it's done.

Once they are cooked, (I kept the broth/sauce as a stew base for other Iranian stews) take our tongues out of the broth. Traditionally you serve the tongues with the broth. People then eat it like a soup or dip their bread in the broth, but that might not be for the uninitiated.

With your tongues, you need to peel the outer layer of skin off. This is typically the difficult part for the squeamish. Make a cut along the length of the middle of the tongue. Using your hands peel back the skin, carefully peel all the skin off. And you are ready to go.

It should look like this when you are finished peeling. I broke it up and shredded it for the picture at the top. Serve with some warm flat bread and chow down. You'll probably be chowing alone unless you magically find some first generation Iranian Americans or some foodies.

Enjoy!

*Keep the remaining broth/juice that you make the lamb in. If you add some dried lime to it you have the perfect base for any Persian Khoresht.