Persian
Kaleh Pacheh
A traditional Persian dawn soup of slowly simmered lamb head and trotters, served with its rich broth, tender tongue, cheek meat, brain, and a squeeze of fresh lime or narenj. The broth is fragrant with onion, turmeric, and cinnamon, and is best eaten with warm sangak or barbari bread.
Ingredients
- Cleaned lamb head, split lengthwise, with tongue and brain1 small, about 1.2 kg
- Cleaned lamb trotters, split2
- Yellow onions, peeled and quartered2 medium
- Garlic cloves, lightly crushed4
- Ground turmeric1 tsp
- Black peppercorns1 tsp
- Bay leaf1
- Salt1 1/2 tsp, or to taste
- Ground cinnamon1/2 tsp, for serving
- Fresh lime or narenj2 halves
- Sangak or barbari breadFor serving
Method
- Rinse the lamb head and trotters very thoroughly under cold running water, scrubbing any dark spots and checking that the nostrils, mouth, and ears are clean.
- Place the head and trotters in a large pot, cover with cold water, and soak for 30 minutes, then drain and rinse again.
- Return the head and trotters to the pot and add enough fresh cold water to cover them by about 5 cm.
- Bring to a boil over medium-high heat and skim off all foam carefully for 10 to 15 minutes, until the broth looks clearer.
- Add the onions, garlic, turmeric, peppercorns, and bay leaf, then reduce the heat to very low so the broth barely simmers.
- Cover the pot with the lid slightly ajar and cook gently for about 4 hours, turning the head once or twice and adding hot water only if needed to keep the meat mostly submerged.
- Add the salt and continue cooking for 45 to 60 minutes, until the tongue skin loosens easily, the cheek meat is tender, and the trotters are gelatinous.
- Lift the head and trotters onto a tray and strain the broth into a clean pot, discarding the onion, garlic, bay leaf, and peppercorns.
- Peel the rough outer skin from the tongue while it is hot, then slice the tongue and pull the tender cheek meat from the bones.
- Carefully remove the brain from the skull, keeping it in large pieces, and set aside with the tongue, cheek meat, and trotters.
- Taste the broth and adjust the salt, then keep it hot and lightly simmering.
- Serve the hot broth in bowls with pieces of bread for soaking, and arrange the tongue, cheek meat, brain, and trotter meat on a plate.
- Finish with a dusting of ground cinnamon and serve immediately with fresh lime or narenj to squeeze over the meat and broth.
Common questions
Can I substitute another cut if I can’t get lamb head or trotters?
You can’t fully replace the texture, but lamb shanks plus extra collagen-rich pieces like neck or breast work best. The broth will be less traditional, and you’ll lose the gelatinous richness from the head and trotters.
How long does kaleh pacheh take to cook until everything is tender?
Plan on about 5 to 6 hours total, including the initial foam-skimming and the final salt-cooking stage. The tongue should peel easily, and the meat should yield with little resistance when fully done.
What are the most common mistakes when making kaleh pacheh?
The biggest mistakes are not cleaning the head and trotters well, boiling too hard, and salting too early. A hard boil makes the broth cloudy and toughens the meat; gentle simmering keeps the texture soft.
How should I store leftovers, and can I freeze them?
Cool the broth and meat quickly, then refrigerate in airtight containers for up to 3 days. You can freeze it for about 2 months, but the texture of the head meat may soften after thawing.
What is the best way to serve kaleh pacheh?
Serve it very hot with sangak or barbari bread, fresh lime or narenj, and a little cinnamon sprinkled on top if desired. Many people also serve the broth separately for dipping bread.