Persian cooking: recipes · Abgoosht & dizi: pot dishes

Kaleh Pacheh کله پاچه

Traditional breakfast dish of sheep’s head and trotters, cooked for hours; a winter ritual in Iran.

⏱ 300 min

Ingredients

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  • 2 sheep’s head and 4 trotters, cleaned (order from the butcher)
  • 4 onions
  • 12 garlic cloves
  • 2 tsp turmeric
  • 2 tsp cinnamon
  • 8 limes
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Wash the head and trotters thoroughly and cover with water in a large pot with the onions, garlic and turmeric.
  2. Bring to the boil, skim and cook over the lowest heat for 5–6 hours (or overnight).
  3. Season with salt and cinnamon.
  4. Serve the broth with bread, and the meat, tongue and brain with lime, salt and cinnamon.