BreakfastMain CourseSoup

Kaleh Pacheh (Persian Lamb's Head and Trotters Soup)

Name: Kaleh Pacheh (Persian Lamb's Head and Trotters Soup)
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 4 servings
Cuisine: persian
Ingredients: 1 pcs lamb's head cleaned, split; 4 pcs lamb's trotters cleaned; 1 pcs yellow onion peeled, quartered; 6 clove garlic peeled, smashed; 1 tsp turmeric powder; 0.5 tsp black peppercorns; 2 pcs bay leaf; 1 tbsp salt; 4 cup water; 1 pcs lemon cut into wedges; 2 tbsp fresh flat-leaf parsley chopped

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

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

Storage

Store leftover Kaleh Pacheh in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water if needed to adjust consistency.