Kalleh Pacheh

What is it?

The head and trotters are cleaned and simmered overnight with cinnamon and turmeric until the broth is rich and the meat falls away.

It is served in parts — broth, tongue, brain — and diners are usually asked which parts they want.

The Persian table

Kalleh pacheh is eaten at dawn, often in dedicated shops that open before sunrise and close by mid-morning. Bread, lemon and cinnamon are set on the table with it.