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How to make Sheep Feet Soup (Pacheh)
Ingredients

5 Servings

  • 10 sheep's feet
  • 1 medium onion
  • 1 medium carrot
  • 1 medium capsicum
  • 2 teaspoons turmeric
  • 1 celery stalk
  • 5-6 garlic cloves
  • Salt to taste
  • Water
  • Fresh lemon juice
  • 1/4 teaspoon cinnamon per serve 
Directions
  • Wash and clean the feet carefully. The hooves can be discarded. In Iran, the feet will have been charred over coals or a gas cooktop to remove the fur, but some burnt remnants may need to be scraped off.
  • Also, remove any loose bone fragments. Wash the feet a final time by immersing them in water.
  • Cut the hair bag in between the hooves, using the video instructions.
  • Place the sheep’s feet in a large pot along with the vegetables.
  • Add enough water to cover the meat. Add salt, garlic, turmeric, cover and bring to boil.
  • Cover the pot’s lid with a clean cloth and simmer until the meat is cooked.
  • Cool and refrigerate for a few hours, then separate the excess oil from the gelatine.
  • Serve this food warm with bread, pickles and fresh lemon juice and top with cinnamon.
  • Now enjoy (nooshe jan). 
Tips

You can cook this food for 2 hours with a pressure cooker, with medium pressure (or 3 to 4 hours if simmering in a conventional pot).

You can also use a slow cooker and cook this food overnight. 

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