Translated literally, kaleh pacheh means "head and hoof soup". While traditionally regarded as a festive winter soup, when eaten for breakfast, this Persian soup is a hearty way to start a day.
- 1 lamb head, cleaned
- 6 lamb feet, cleaned
- 2 large onions, whole
- 4 garlic cloves
- 1 cinnamon stick
- 4 bay leaves
- 1 tbsp ground turmeric
- salt and pepper
- bouquet garni
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You'll need to start this recipe 1 day ahead.
In a large pot, soak head and feet in cold water overnight.
Drain from the soaking water and cover in clean water. Bring to the boil and then change the water. In the fresh water add all ingredients with head and feet, and bring to boil. Simmer for 8 hours to become tender.
Serve with fresh bread and lime juice.