Kaleh Pacheh Polo (کله پاچه پلو) — Persian Lamb Head and Trotter Rice

• 1 headLamb head, split and cleaned (about 1200 g; ask butcher to split and remove eyes; rinse well at home)
• 4Lamb trotters, cleaned (about 900 g total; ask butcher to singe and scrape; rinse well at home)
• 300 gOnion (2 medium, halved)
• 30 gGarlic (6 cloves, lightly crushed)
• 2 tspTurmeric powder
• 1 tspBlack pepper (freshly ground)
• 2 leafBay leaves
• 4.5 lWater (plus extra as needed to keep meat submerged)
• 3 tspFine sea salt (add near the end of cooking)
• 600 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 3 tbspHot water (for blooming saffron)
• 120 gPlain yogurt (for tahdig base; full-fat preferred)
• 1Egg yolk
• 45 mlNeutral oil (such as sunflower or grapeseed)
• 120 gDried plums (pitted if needed; soak in warm water 15 minutes, then drain)
• 120 gDried apricots (halved; soak in warm water 15 minutes, then drain)
• 80 gButter (divided)
• 1.5 tspDried poleo (pennyroyal) (crushed between fingers)
• 1 tspGround golpar (Persian hogweed seed) (plus extra for serving)
• 250 gKashk (dried whey) (rehydrated liquid kashk or thick bottled kashk; adjust with broth as needed)
• 300 mlKaleh pacheh cooking broth (skimmed and strained)
• 650 gLamb head and trotter meat (picked from cooked head and trotters; include some soft gelatin and marrow, remove bones and tough cartilage)

Instructions

1. 1

   Clean and pre-soak: Rinse the lamb head and trotters under cold running water for 5 minutes, scrubbing crevices. Soak in a large bowl of cold water for 30 minutes, changing the water once. Drain well. This reduces impurities and helps you get a clearer, cleaner-tasting broth.

2. 2

   Start the broth: Put head and trotters in a large stockpot. Add 4.5 L water, onion, crushed garlic, turmeric, pepper, and bay leaves. Bring to a boil over high heat (about 20–25 minutes), then immediately reduce to a gentle simmer. Skim foam for the first 20 minutes for a clearer broth.

3. 3

   Slow-cook until gelatinous: Cover partially and simmer very gently for 4.5–5.5 hours, turning pieces once or twice, until the trotter tendons are soft and the head meat pulls away easily. Add hot water if needed to keep meat mostly submerged. Add 3 tsp salt during the last 30 minutes.

4. 4

   Pick meat and strain broth: Remove head and trotters to a tray and cool 20–30 minutes until safe to handle. Strain broth through a fine sieve; skim excess fat, reserving a thin layer for flavor. Pick about 650 g tender meat and gelatin, discarding bones and any hard cartilage.

5. 5

   Soak and parboil rice: Rinse 600 g basmati until water runs mostly clear, then soak in salted water for 45 minutes. Bring 3.5 L water to a rolling boil with 2 tbsp salt. Drain soaked rice and boil 6–8 minutes until grains are elongated but still firm in the center; drain well.

6. 6

   Prepare saffron and tahdig base: Bloom ground saffron in 3 tbsp hot water for 10 minutes. Mix yogurt, egg yolk, 45 ml oil, and 80 g unsoaked rinsed rice until evenly coated. This mixture creates a crisp, flavorful tahdig that contrasts the rich lamb and creamy kashk.

7. 7

   Cook fruit and kashk sauce: In a skillet over medium heat, melt 50 g butter. Add grated garlic and cook 30 seconds. Add soaked dried plums and apricots; sauté 3 minutes. Stir in poleo and golpar for 20 seconds, then add 300 ml broth and simmer 6–8 minutes until glossy.

8. 8

   Finish the sauce with kashk: Reduce heat to low. Stir in kashk and gently warm 2–3 minutes; do not boil hard to prevent splitting. If too thick, loosen with 1–3 tbsp broth. Taste and adjust salt if needed. The sauce should be tangy, savory, and lightly sweet from the fruit.

9. 9

   Layer and steam the polo: In a heavy nonstick pot, spread the tahdig mixture evenly. Layer one-third of parboiled rice, then scatter half the lamb meat and spoon on a few tablespoons of broth. Add another third of rice, then remaining lamb, then top with remaining rice.

10. 10

    Steam to finish: Poke 5–6 holes to the bottom with a spoon handle. Drizzle remaining 30 g butter (melted) and 180 ml broth over the rice. Cover lid with a clean towel and steam over medium heat 10 minutes, then low heat 45–55 minutes until fully fluffy and aromatic.

11. 11

    Serve with sauce and tahdig: Rest the pot off heat for 10 minutes. Invert or lift out the tahdig. Fluff rice gently, transferring to a platter with the lamb distributed. Spoon warm fruit-kashk sauce over the top or serve on the side. Finish with a light dusting of golpar.