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

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rinse the lamb's head and trotters thoroughly under cold running water, scrubbing any impurities off.

   Ongeveer 5 min

   Tip van de kok: Ensure all parts are very clean for the best flavor.

2. 2

   Place the cleaned lamb's head and trotters in a large pot and cover with water.

3. 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.

   Ongeveer 10 min

   Tip van de kok: Skimming helps keep the broth clear and clean-tasting.

4. 4

   Drain the water and rinse the lamb parts again, cleaning the pot as well.

   Ongeveer 5 min

   Tip van de kok: This blanching step helps remove impurities and strong odors.

5. 5

   Return the lamb's head and trotters to the clean pot.

6. 6

   Add the onion, garlic, turmeric powder, black peppercorns, bay leaf, and salt to the pot.

7. 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. 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.

   Ongeveer 6 uur

   Tip van de kok: The longer and slower it simmers, the more tender and flavorful the soup will be.

9. 9

   Carefully remove the lamb parts from the broth and let them cool slightly.

   Ongeveer 10 min

10. 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.

    Ongeveer 5 min

11. 11

    Separate the meat from the bones and chop it into bite-sized pieces.

    Ongeveer 15 min

    Tip van de kok: Be thorough, as there are many small pieces of tender meat and gelatinous bits.

12. 12

    Return the chopped meat to the broth and reheat gently.

    Ongeveer 5 min

13. 13

    Serve the Kaleh Pacheh hot, garnished with fresh flat-leaf parsley and a side of lemon wedges for squeezing over.

    Tip van de kok: Enjoy with fresh bread.