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kale pache in a copper pot

Kale Pache (Iranian Sheep Head Stew)

kale Pache is a hearty, collagen-rich Iranian breakfast stew made from slow-cooked sheep's head and trotters. This version simplifies the traditional method so you can enjoy it at home.
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Prep Time 2 hours
Cook Time 5 hours
Total Time 7 hours
Servings: 4 people
Course: Breakfast
Cuisine: Persian
Ingredients Method

Ingredients
  

  • Sheep’s head 1 pc
  • Lamb shanks 4 pc
  • Onion 1 Large
  • Lemon juice As needed
  • Cinnamon stick ginger As needed
  • Garlic 2 Cloves
  • Salt, pepper, turmeric As needed

Method
 

  1. Clean and roast the sheep’s head to remove hair, then rinse thoroughly.
  2. Place head and trotters in a large pot, add onion, garlic, turmeric, salt, and pepper.
  3. Cover with water, bring to a boil, reduce to a simmer, and cook for 4–6 hours until tender and broth rich.
  4. Skim any foam, adjust seasoning, and serve hot with bread.