Kaleh Pacheh (Sheep Head and Feet Soup)

This is Persian specialty I think. Persians normally eat this as breakfast of non-working day, which is Friday in Iran, and maybe Saturday & Sunday in other countries. During my second visit to Iran, I ate kaleh pacheh for the first time. This dish once appeared on a TV program, Food Safari whereby the host couldn't eat kaleh pacheh. She said, "You need to be Persian to eat this". Madam, you are wrong. I like kaleh pacheh. It is not too bad. Hence, i cooked it once and the recipe is so easy. Blindfolded also you can cook this.

As this dish is to be consumed as breakfast, you need to start the process around 11-12 at night because it takes 7-8 hours to cook.

What you need are:

1. Sheep's head

2. Sheep's feet (i didn't manage to find)

3. Turmeric

4. Bay leaves

5. Cinnamon Stick

6. Onions

7. Garlics

8. Chickpeas

9. Salt

10. Water

Let start!

 1. Put all of the ingredients in a deep pot

 2. Cover all with water, let it boil, then simmer with low heat, lid cover for a night. Make sure you set your alarm once in 1 hour to check the pot. But if you trust your stove, just sleep without fear :)

3. This is the outcome the next morning. 

The way to eat this is by separating all parts. The long time taken makes the bones easily to break. Then scoop the soup in a bowl, tear bread and soak in the soup. Serve with lemon.

Caution! You might smell like sheep after eating this. So, make sure you do not have any date on that day. =)

Kaleh pacheh shop in MahmoudAbad, Mazandaran, Iran, Jan 2011.