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 porții
Cuisine: persian
Ingredients: 1 buc. lamb's head cleaned, split; 4 buc. lamb's trotters cleaned; 1 buc. yellow onion peeled, quartered; 6 cățel garlic peeled, smashed; 1 linguriță turmeric powder; 0,5 linguriță black peppercorns; 2 buc. bay leaf; 1 lingură salt; 4 cană water; 1 buc. lemon cut into wedges; 2 lingură 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.

O rețetă originală de Forkin

Durată totală: 6 ore 30 min.
Porții: 4
Dificultate: Dificilă

Pregătirea ingredientelor

Ingrediente

1 buc.lamb's head, cleaned, split
4 buc.lamb's trotters, cleaned
1 buc.yellow onion, peeled, quartered
6 cățelgarlic, peeled, smashed
1 lingurițăturmeric powder
0,5 lingurițăblack peppercorns
2 buc.bay leaf
1 lingurăsalt
4 canăwater

garnish

1 buc.lemon, cut into wedges
2 lingurăfresh flat-leaf parsley, chopped

Ustensile

skimmer · large pot · cutting board · knife

Mod de preparare

Pas cu pas

1
Rinse the lamb's head and trotters thoroughly under cold running water, scrubbing any impurities off.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: Skimming helps keep the broth clear and clean-tasting.
4
Drain the water and rinse the lamb parts again, cleaning the pot as well.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 6 ore
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 5 min.
11
Separate the meat from the bones and chop it into bite-sized pieces.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 5 min.
13
Serve the Kaleh Pacheh hot, garnished with fresh flat-leaf parsley and a side of lemon wedges for squeezing over.
Nota bucătarului: Enjoy with fresh bread.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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