SAEDNEWS: Kaleh Pache Polo is one of the famous dishes of Shiraz that has a special method of preparation and is very delicious. Therefore, we have prepared the recipe for Shirazi Kaleh Polo for you.
According to Saednews, Kaleh Pacheh Polo is one of the traditional dishes of Shiraz. If you are among those who enjoy the taste of kaleh pacheh (a dish made from sheep’s head and trotters), this is an ideal choice for you. If you also love eating kaleh pacheh, follow this section to learn how to prepare Kaleh Pacheh Polo. Be sure to try it at least once, as you will surely fall in love with the delicious and delightful flavor of Shirazi Kaleh Pacheh Polo.
Shiraz is not only one of Iran’s most important historical cities in terms of culture and literature, but alongside its rich history and heritage, it also offers many delicious traditional foods, which you may have already learned about in the article on Shirazi local dishes.
Kaleh pacheh (sheep’s head and trotters): 1 set
Rice: 4 cups
Butter: 50 grams
Dried sour plums (alu bukhara): 300 grams
Garlic: 10 cloves
Dried apricots: 150 grams
Golpar (Persian hogweed spice): 1 teaspoon
Sosanbar (herb): 1 teaspoon
Kaleh pacheh broth: 1 cup
Salt and pepper: as needed
Qarqorut (dried whey): as needed
First, clean the sheep’s head and trotters thoroughly, or buy them pre-cleaned.
After cleaning, cut the head from the cheek area near the tongue and split it in half to help it cook better.
Place the head and trotters in a suitable pot and add enough water so that it covers them by a few centimeters.
Bring the pot to a boil over high heat.
Once it starts boiling, foam will form on the surface. Skim off the foam using a ladle and discard it.
In a pan, sauté chopped onion, garlic, black pepper, and turmeric, then add them to the pot.
Reduce the heat and allow the ingredients to cook slowly. Cooking takes about 4 to 6 hours.
Add salt and additional spices in the final stage of cooking.
Wash and soak the rice, then boil it in salted water and drain it.
In a separate pan, melt butter and sauté dried plums and dried apricots, then set them aside.
In the same pan, lightly sauté garlic, sosanbar, golpar, and qarqorut, then add one cup of kaleh pacheh broth to the mixture.
To prepare the rice, place a suitable pot on heat and add saffron and butter to the bottom.
Add a layer of rice, then drizzle some flavored qarqorut broth over it.
Arrange dried fruits in the middle of the rice.
Repeat layering rice, broth, and dried fruits until all ingredients are used.
Finally, place the cooked kaleh pacheh on top of the rice, cover the pot, and let it steam until fully cooked.
To remove hair from the head and trotters, place them in boiling water for a few minutes to loosen the hair, then remove it using a knife or by hand.
Burn off any remaining hair to improve flavor.
Scrape the surface with a knife to remove burnt residue.
Clean the head thoroughly by rinsing water through the nasal and respiratory passages.
Remove teeth or clean them carefully with a brush.
Clean the trotters in the same way and remove any hair trapped in the crevices.
Use spices generously during cooking to eliminate any strong odor.
