Persian – Kale Pache

Kale Pache is a traditional Persian dish made by slow-cooking the head (kale) and feet (pache) of a sheep. It is a rich, hearty, and flavorful stew, often considered a delicacy in Iran and other Middle Eastern cuisines. Kale Pache is particularly popular as a breakfast dish, especially during colder months, due to its high nutritional value and warming properties.

Preparation

Main Ingredients:
- Sheep’s head (including the brain, tongue, and cheeks)
- Sheep’s feet (for gelatinous texture)
- Aromatics like garlic, onions, and turmeric
- Spices such as cinnamon, cardamom, and black pepper
Cooking:
The head and feet are thoroughly cleaned, and the dish is slowly simmered for several hours until the meat becomes tender and the broth thickens into a rich, gelatinous consistency.
Seasoning:
Lemon juice or vinegar, along with additional garlic and herbs, is added toward the end to enhance the flavor.

Serving

Kale Pache is served hot, often with fresh Persian flatbread (like Sangak or Lavash).
Garnishes like lime wedges, fresh herbs, and sometimes sumac or pickles are offered on the side.
It’s traditionally eaten with the hands, especially when scooping out the soft, flavorful parts like the brain or tongue.

Cultural Significance

Kale Pache is a comfort food for many and is associated with gatherings at specialized eateries called Kale Pazi (restaurants specializing in this dish). It’s known for its collagen-rich broth and is thought to have restorative and strengthening properties.