Kale Pache

You can not get to know Iranian cuisine without trying “Kale Pache”, an Iranian classic dish, made with a sheep's entire head and its hooves. Some consider it as an energetic breakfast while others avoid it because of rich amount of cholesterol. Perhaps, firstly it seems a bit frightening when different parts of sheep's head including brain, eyes and tongue are served in your plate. But the taste of it which is seasoned with lemon and cinnamon may change your former perception. Cooking Kaleh Pacheh seems so easy. Just collect the heads and feet of sheep and then mash, cook and treat as per the recipe. However, it is not as simple as it looks. Kaleh pacheh , in most restaurants, is served from 3 am until midnight.

Sirab O Shirdoon

At first happy Tripe day 24th of October

Sirab Shirdoon is an Iranian dish made with lamb’s Tripe, Chickpeas, Onion, Garlic, Salt, pepper and Saffron. Tripe is the lining of the stomach of a cow or sheep. Should you want to give it a try, keep in mind that tripe requires a long and slow cooking time of at least 12 hours if you want it to be tender. Tripe also is eaten in some other parts of the world like in the Eastern European cuisine.