Kaleh Pacheh (Persian Lamb's Head and Trotters Soup)
This hearty and nutritious soup, traditional in Persian cuisine, features slow-cooked lamb's head and trotters simmered with aromatics until incredibly tender. It's often enjoyed as a revitalizing breakfast, especially during colder months. The rich broth and succulent meat offer a unique and deeply satisfying experience.
An original recipe by Forkin
- Total time
- 6 hr 30 min
- Serves
- 4
- Difficulty
- Hard
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcslamb's head, cleaned, split
- 4 pcslamb's trotters, cleaned
- 1 pcsyellow onion, peeled, quartered
- 6 clovegarlic, peeled, smashed
- 1 tspturmeric powder
- 0.5 tspblack peppercorns
- 2 pcsbay leaf
- 1 tbspsalt
- 4 cupwater
garnish
- 1 pcslemon, cut into wedges
- 2 tbspfresh flat-leaf parsley, chopped
Equipment
skimmer · large pot · cutting board · knife
The method
Step by step
- 1
Rinse the lamb's head and trotters thoroughly under cold running water, scrubbing any impurities off.
About 5 min
Cook’s note: Ensure all parts are very clean for the best flavor.
- 2
Place the cleaned lamb's head and trotters in a large pot and cover with water.
- 3
Bring the water to a boil over high heat, then immediately reduce to a simmer and skim off any foam that rises to the surface.
About 10 min
Cook’s note: Skimming helps keep the broth clear and clean-tasting.
- 4
Drain the water and rinse the lamb parts again, cleaning the pot as well.
About 5 min
Cook’s note: This blanching step helps remove impurities and strong odors.
- 5
Return the lamb's head and trotters to the clean pot.
- 6
Add the onion, garlic, turmeric powder, black peppercorns, bay leaf, and salt to the pot.
- 7
Pour in enough water to completely cover the lamb parts, ensuring there is at least an inch or two of water above the ingredients.
- 8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 5-6 hours, or until the meat is extremely tender and falling off the bone.
About 6 hr
Cook’s note: The longer and slower it simmers, the more tender and flavorful the soup will be.
- 9
Carefully remove the lamb parts from the broth and let them cool slightly.
About 10 min
- 10
Discard the bay leaves and any large pieces of onion or garlic from the broth if desired; you can also strain the broth for a clearer soup.
About 5 min
- 11
Separate the meat from the bones and chop it into bite-sized pieces.
About 15 min
Cook’s note: Be thorough, as there are many small pieces of tender meat and gelatinous bits.
- 12
Return the chopped meat to the broth and reheat gently.
About 5 min
- 13
Serve the Kaleh Pacheh hot, garnished with fresh flat-leaf parsley and a side of lemon wedges for squeezing over.
Cook’s note: Enjoy with fresh bread.
Keep it good
Store leftover Kaleh Pacheh in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat until warmed through, adding a splash of water if needed to adjust consistency.
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