• 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). 

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.