I use a large iron pan but any large pan will work. Transfer the heads, feet and any extra tongues you might have into the pan. Cover them with water and bring it to boil.
Let it boil for 5 minutes, then drain all the water. I know it’s bloody heavy, but if I can do it with an iron pan, so can you! Don’t worry, it’s well worth the effort. I guarantee the Kaleh Pacheh will restore all the energy you used many times over.
Cover the ingredients with water once more and bring it to boil again. Let it boil for another 5 minutes and drain the water once more.
Alternatively you can leave the ingredients in the boiling water for 15 minutes the first time, so you only have to drain the water once.
Wether you choose to drain the water once or twice, if you see any foam in the pan or on the ingredients after the final drain, simply rinse it and wash it away.
This method ensures that any excess fat and blood in the form of foam are flushed away, which makes for a much cleaner and more appetising Kaleh Pacheh.
Now make sure that the heads are in the bottom of the pan so that the more delicate feet won’t be squashed by them.
Peel the carrot and onions. When peeling the onionsdon’t cut off the bottom parts, so they don’t fall apart in the cooking process.
Divide one of the garlic bulbs into individual cloves and peel each of them. Only peel the outer layer of the second garlic bulb and leave this one whole. I used one regular garlic bulb and one bulb of fresh garlic. I left the fresh one whole. If you don’t have or want to use fresh garlic, simply use regular one.
Wash all the veg including the celery stalks and spread them out in the pan. They will be removed later.
Add the cinnamon sticks to the pan and fill it with water so that the ingredients are half covered.
Bring the water to boil. If more foam or fat builds on the surface skim it off with a spoon.
Put the lid on and reduce the heat to low. Let the Kaleh Pacheh simmer for 2 hours.
After 2 hours remove the onions, carrot, celery stalks and the whole garlic bulb.
Season with turmeric, black pepper and salt. Turn the sheep heads to make sure they cook evenly.
Put the lid back on and let the Kaleh Pacheh simmer for another 2 hours.
Remove the sheep heads and feet from the pan. Everything is cooked extremely well by now, so you can easily remove the meat, tongue, brain and eyes from the skulls. The eyes are known to be the best part, so keep them for yourself. This is your reward!
The tongues need to be skinned off. If you hold thm under cool water, the skin should come off easily.
Serve the broth with bread. If you can get your hands on noon sangak it would be perfect but alternatively you can use any other flat bread.
Serve the meat, brain, tongues, eyes and feet with sir torshi (pickled garlic), other torshi (pickles) you like, cinnamon powder, lemon juice and bread.
Make sure to put on a nice can of tea, that you can enjoy with nabaat afterwards.