kaleh pacheh is one of the most popular and delicious foods of the Iranian people, whose history dates back to years ago. The best time to consume kaleh pacheh is early in the morning because this food is high in cholesterol and should be consumed in the morning to burn its high daily caloric activity. In the past, due to high activity, people burn all the cholesterol and fat caused by consuming kaleh pacheh and they did not have any problems, but today, those who have cholesterol and fat, it is not recommended to consume this food. But the components of kaleh pacheh are rich in B vitamins, zinc and iron. When buying kaleh pacheh, make sure that the brain is not shattered or dry, which indicates that it is old. Today in cook plans we will teach you how to cook kaleh pacheh at home.
- Sheep head: 1 pc
- Sheep feet: 4 pieces
- Large onion: 1 piece
- Lemon juice: 5 tablespoons
- Chickpeas: 100 grams
- Cinnamon stick: 2 pieces
- Garlic: 2 cloves
- Salt and black pepper and turmeric: To the extent necessary
Clean the kaleh pacheh well so that it does not have hair, hold the mouth of the head down and knock the head to the ground several times so that if there is cream inside the nose, it comes out and clean the head with a good brush or toothbrush.
Even if the scalp looks clean, it has tiny hairs inside that can be cleaned by burning. This step is to put kaleh pacheh on the flame to make it smoky, then pull it on the scalp with a knife to shave the hair.
Cut the head from the side of the tongue to the lip with a knife and pull from both sides until it is half full. Fill a container with water and put the head in water for 10 minutes and rub on the skin by hand to remove the blackness, then wash And put it inside the drain to remove excess water.
Wash the onion and chop it finely and put it in the pot you want to cook kaleh pacheh. When the onion is light, add the grated garlic and fry until the garlic aroma comes out, then fry the turmeric, black pepper and ginger for a few seconds. Then add cinnamon sticks and lemon juice and add water until it covers the kaleh pacheh.
First, increase the flame to a boil. When the water boils, remove the foam from the pan. Then reduce the heat and let the head cook for 8 hours. Add the remaining 2 hours of chickpeas to cook with kaleh pacheh.
One hour before cooking kaleh pacheh, add salt and remove the cinnamon stick. When the kaleh pacheh is cooked, strain the water to make it clear, then return it to the pot and let it cook with the kaleh pacheh for another 20 minutes and remove the oil.
Remove the oil that has accumulated on the pot with a ladle and pour it into the pan with a little cinnamon powder and increase the heat until it boils, then turn it off and pour the kaleh pacheh into the desired dish.
Pour the special sauce on it. Serve with fresh bread and lemon.