By accompanying Iranians in eating Kalleh Pacheh, you show them that you have really got involved with them. So, here we show you how this unusual, but popular dish is made.
Ingredients:
1 Sheep Head
4 Sheep Feet
1 Big Onion
1 tbsp Turmeric
Salt and Black Pepper
2 or 3 Grains Garlic
4 cups Cold Water
100 grams Chickpea (Optional)
Instructions:
Put the sheep's head and feet in a pot and add enough water so it covers the sheep parts completely.
Peel the onion and cut it into four or five pieces and add in the pot with peeled garlic grains.
Cleaning the Head:
- Put a pot on the heat with water in it. Wait until it starts to boil.
- Put the head in the pot and wait for a few minutes, so the hairs become weak.
- Now remove the hairs using a knife or hand. (If the head is fresh, the hair will come off quickly. If it is not, you need to wait more or add some lime juice to the boiling water). For the small remaining hair, use a kitchen torch.
- After torching, use a knife and scratch the burnt layer.
- Spread a plastic sheet, take the head from behind, and smash it on the ground with its nose a couple of times.
- Flow a powerful stream of water from the gorge behind the head, so the water exits from the nose and clean it thoroughly.
- Cut the ears and throw them away; they are not edible.
- With a sharp knife, cut the skin at the sides of the moth and separate the jaws. You can also use a saw to halve the head.
- With a reasonably harsh brush or toothbrush, clean the tongue and teeth. If you want, you can pull the teeth out.
Cleaning the Legs:
- Repeat steps 1 to 4 for cleaning the head.
- Remove the hooves with a knife (you do not need to cut them out).
- Remove the hair sack between the nails with a knife.
Kaleh Pacheh Recipe:
After cleaning the sheep parts thoroughly, put them in a pot, and add enough water to cover them. Peel the onion, cut it into four or five pieces and add it to the pot (At this point, you can add the chickpeas too).
Add salt, pepper, turmeric. Put the lid on and set the heat. Be careful when setting the heat; the water should not and does not need to boil. A temperature near a hundred degrees is enough; the pot ingredient should not boil or boil very, very gently. Yes, preparing this dish takes time. You can put Kaleh Pacheh on heat at night and serve it in the morning for breakfast.
For serving Kaleh Pacheh, remember to remove the bones, and serve it with bread and lime, sour orange, or cinnamon for easier digestion.
Every Thing About Every Part in Kaleh Pacheh:
The Brain: The sheep’s brain has as much cholesterol as eight yolks have, and it is considered a very high-fat food. Of course, the coexistence of fats like triglycerides with cholesterol increases cholesterol absorption and increases blood lipids. So, according to experts, avoid eating the brain in Kale Pache in high amounts to prevent harm.
The Tongue: 100 grams of sheep tongue has about 260 kilocalories. According to the food pyramid, the tongue is equivalent to 3 units of meat, and the body’s daily requirement is the same as three units of meat. It is rich in vitamins in group B, especially vitamin B12, which has a lot of helpful vitamins for the body. Vitamin B, for example, plays a role in hematopoiesis and the functioning of the nervous system.
The Leg: Each leg is equivalent to 2 units of meat. They are perfect for people with fever, those who need little food, and those who have uterine bleeding, bowel syndrome, and hemorrhagic illness, and generally for those who need to strengthen their bodies. The sheep’s leg has a cold temperament and has benefits such as dilution of blood, laxatives, healing wounds, and increases in the breast.
It also contains a nutrient called the Q-enzyme q10 as a potent antioxidant that is produced by the removal of harmful substances and plays a vital role in the body as a result of various metabolic processes and preventing cell damage. Cellular strength, immune stimulation, healing, and control of hypertension, myocardial infarction, Parkinson’s disease, cancer, etc. are other roles of coenzyme Q10.
Compared to the other parts, the legs have a lower fat content while being a good source of protein for the body. Sheep legs are not recommended to consume more than twice a month because they contain cholesterol (although much lower cholesterol than the brain), and they are excellent in treating osteoporosis and people who are continually suffering bone fractures.
The Eye: All parts in one dish of Kaleh Pacheh have a lot of calories and fat. For example, fat in the eye is trans-fat and is not suitable for the body at all.
It might be interesting for you that serving Kale Pacheh in its particular restaurant, which is called “Tabakhi” (meaning a place for cooking) or “Kale Pazi” (meaning a place for cooking sheep head), has its traditions and customs.
207
Read more:
Sabzi Polo ba Mahi (Herb Rice with Fish)
Khoresh Karafs (Persian Celery Stew With Lamb)
