Other savoury dishes
Kaleh Pacheh
کلهپاچه
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- sheep head and feet 600 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Clean, chop, or otherwise prepare sheep head and feet as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: long simmer.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
Kaleh Pacheh is primarily a breakfast food in Iranian urban food culture, and specialist kaleh-pazi shops remain a distinctive feature of traditional food streets in many cities.
Nutrition
| Energy | 475 kcal |
|---|---|
| Protein | 35 g |
| Fat | 35 g |
| Carbohydrate | 5 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0026 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods