Kale Pache (Sheep Head Stew): The Most Daring Iranian Dish
Kale pache is a very famous Iranian dish, which is mostly used as breakfast due to its richness. Kale Pache is usually served in restaurants because people think that it is a very difficult dish, but here we teach you how to easily make this delicious dish at home. Prepare and enjoy eating it. Sheep’s kale pache and sirabi are one of the most delicious breakfast foods in Iran.
Due to its high fat, this food is not recommended at all for people who have heart problems and high blood fat. Because of its high cholesterol and calories, it is usually used for breakfast, but it can also be eaten for lunch. Stay with Yummcook.com
Necessary ingredients to prepare offal: easy restaurant method at home
You can also use legumes such as chickpeas or white beans in Kale Pache and it is completely optional.
| Sheep’s head | 1 |
| Lamb shanks | 4 |
| Onion | 1 Large |
| Lemon juice | As needed |
| Cinnamon stick, ginger | As needed |
| Garlic | 2 Cloves |
| Salt, pepper, turmeric | As needed |
Kale pache preparation method: an easy restaurant method at home
Step 1
First clean the head of the earphone well, using a tooth brush, and then to remove the hair on the skin and ears, we put it on heat and burn it, and hit the head on the ground several times to remove the debris inside the nose. We also clean the legs, drain well and disinfect them.
Step 2
Chop the onion in a large pot and add a small amount of oil and fry it, then add the garlic until its aroma comes out.
Step 3
Add cinnamon stick, ginger and spices and slowly put the head and legs in the pot. The water should be enough to come up from the head and increase the heat until it boils.
Step 4
Gently remove the foam collected on the pot so that the bad smell of offal disappears and add lemon juice. Lower the flame and allow it to cook for 5-6 hours.
Tip: It is better to add salt at the end, because if you add salt at the beginning, it may take longer to cook the offal.
You can use beans in it.
If you want it to be ready sooner, use the quick-filler.
Benefits of Kale Pache
- Rich in vitamins and minerals: Kale Pache is packed with essential nutrients like calcium, phosphorus, and B vitamins that support overall health.
- Skin and hair health: The collagen and protein in Kale Pache help improve skin elasticity and strengthen hair.
- Reduce cancer: Antioxidants in Kale Pache may help lower the risk of certain types of cancer.
- Eliminate anemia: Its high iron content supports red blood cell production and prevents anemia.
- Increase energy: Kale Pache is calorie-dense and provides lasting energy for daily activities.
- Eye health: Vitamin A and other nutrients in Kale Pache promote stronger eyesight and protect eye function.
Disadvantages of Kale Pache
- Heart problems: Consuming Kale Pache in excess, especially the fatty parts, may increase the risk of heart-related issues.
- Increased blood pressure and fat: High salt and fat content in Kale Pache can contribute to elevated blood pressure and cholesterol levels.
- Gout: The rich purines in Kale Pache may trigger gout attacks in susceptible individuals.
- Kidney problems: Overconsumption of Kale Pache can put strain on the kidneys due to high protein and mineral content.
- Hard to digest: Kale Pache is heavy and may be difficult to digest, especially for those with sensitive stomachs.
What is Kaleh Pacheh?
Kaleh pacheh is a slow-cooked stew made primarily from a sheep’s head (kaleh) and trotters (pacheh). The dish is simmered for several hours until the meat is tender and the broth is rich and flavorful. It’s traditionally eaten as a breakfast meal in Iran, offering a warming and protein-rich start to the day.
The term “kaleh pacheh” literally translates to “head and foot,” referring to the main parts of the sheep used in the dish. Despite sounding unusual to some, kaleh pacheh is cherished for its texture, unique taste, and nutritional value.
History and Cultural Significance
Kaleh pacheh has been a staple in Iranian culinary culture for centuries. Traditionally, it was a meal served during cold winter mornings to provide energy and warmth. In many regions of Iran, families gather in restaurants or at home to enjoy kaleh pacheh, making it a social and festive occasion.
The dish also holds importance in Persian hospitality culture, where serving kaleh pacheh to guests is considered an act of generosity and care. It is common to find dedicated pacheh restaurants in Iranian cities, especially in Tehran, where locals and tourists alike savor this authentic dish.
Kale Pache (Iranian Sheep Head Stew)
Ingredients
Method
- Clean and roast the sheep’s head to remove hair, then rinse thoroughly.
- Place head and trotters in a large pot, add onion, garlic, turmeric, salt, and pepper.
- Cover with water, bring to a boil, reduce to a simmer, and cook for 4–6 hours until tender and broth rich.
- Skim any foam, adjust seasoning, and serve hot with bread.
Tips for Enjoying Kaleh Pacheh Like a Pro
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Use fresh ingredients: Fresh sheep’s head and trotters yield the best flavor.
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Take your time: Don’t rush the cooking slow simmering is key for tender meat.
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Customize your spices: Add cinnamon or dried lime according to your taste preferences.
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Pair with traditional sides: Fresh herbs, lemon, and warm bread enhance the eating experience.
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Visit local restaurants: To taste the best kaleh pacheh, explore traditional pacheh restaurants in Iran.
Kaleh Pacheh in Modern Iranian Cuisine
While kaleh pacheh is a traditional dish, it has found its way into modern Iranian cooking with some variations. Some chefs add vegetables like potatoes or carrots to the stew for extra nutrition, while others serve it with unique sauces or garnishes.
The dish also enjoys popularity among food enthusiasts worldwide, who appreciate the richness and cultural heritage it represents. Many online recipes and cooking videos have made preparing kaleh pacheh accessible even outside Iran.
Conclusion
Kale pache is a complete food full of vitamins and energy and is widely used in Iran. Here we have provided you with the easiest method to enjoy preparing this complete food at home. It is that they are more mobile and there are less risks for them. Thank you for staying with YummCook.com until the end of this article.
1. What is Kale Pache and why is it popular in Iran?
Kale Pache is a traditional Iranian dish made from slow-cooked sheep’s head and trotters, known for its rich flavor and hearty texture. It is especially popular as a nutritious breakfast.
2. How long does it take to cook Kale Pache?
Cooking Kale Pache typically takes several hours (4 to 6 hours) to achieve the tender texture and deep flavor that makes this dish unique.
3. Can Kale Pache be prepared at home or only in restaurants?
While Kale Pache is often served in restaurants, it can definitely be prepared at home with the right ingredients and patience.
4. What are the health benefits of eating Kale Pache?
Kale Pache is rich in collagen and nutrients, which can support joint health, improve skin elasticity, and provide a high-energy meal.
[…] Kale pache is a very famous Iranian dish, which is mostly used as breakfast due to its richness. Kale Pache is usually served in restaurants […]