Kaleh Pacheh
Middle East — Iran
One of the world's most important head-meat traditions. Head components and trotters simmered overnight with turmeric, cinnamon, and onions. Traditionally served as breakfast in dedicated tabbakhi restaurants.
Cuts in this tradition
Cultural context
Diners may specifically order individual head components — cheek, tongue, eye, brain. Strongly associated with winter dining, Ramadan, and traditional morning meals. Comparable to Turkey's kelle-paça and India's siri-paya as one of the world's great head-and-collagen traditions.
Preparation
Head and trotters cleaned and simmered overnight in water with turmeric, cinnamon, onions, and salt. Served with flatbread, lemon, cinnamon, and sometimes dried mint. Each component served separately or together per diner preference.