Kalleh Pacheh Polo (کله پاچه پلو) — Persian Sheep’s Head and Trotters Rice

• 1 headSheep head, split and cleaned (about 1.8–2.2 kg; ask butcher to split lengthwise and remove eyes; singed and well-scrubbed)
• 8Sheep trotters (feet), cleaned (about 1.2–1.6 kg total; split lengthwise if possible)
• 300 gOnion (2 medium, halved)
• 24 gGarlic (8 cloves, lightly crushed)
• 2 tspTurmeric
• 1 tspWhole black peppercorns
• 2 leafBay leaves
• 2 tspGround angelica (golpar) (to season meat and kashk at the end)
• 5 tspFine sea salt (divided; add most near the end of simmering)
• 600 gLong-grain basmati rice (rinsed until water runs mostly clear)
• 3600 mlWater (plus more as needed for boiling rice)
• 120 gPlain yogurt (for soaking the head and trotters to reduce odor)
• 30 mlWhite vinegar (for soaking the head and trotters to reduce odor)
• 2000 mlCold water (for soaking the head and trotters)
• 180 gDried plums (pitted if needed)
• 120 gDried apricot slices (cut into 2–3 cm strips)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 45 mlHot water (for blooming saffron)
• 90 gButter (divided)
• 45 mlNeutral oil (such as grapeseed or sunflower)
• 1 tspGround cumin (optional but traditional with rich meats)
• 300 gPersian whey (kashk) (thick liquid kashk; see substitutions if unavailable)
• 2 tspDried mint
• 2 tspSusumber (use toasted sesame seeds; sprinkle at serving)

Instructions

1. 1

   Soak to reduce odor: In a large tub, combine 2,000 ml cold water, yogurt, and vinegar. Submerge the split sheep head and trotters, turning to wet all surfaces. Refrigerate 60 minutes, then drain and rinse thoroughly under cold running water for 3–5 minutes, scrubbing crevices with a clean brush.

2. 2

   Start the broth: Place the head and trotters in a very large stockpot (10–12 L). Add 3,600 ml water, onion halves, crushed garlic (8 cloves), turmeric, peppercorns, and bay leaves. Bring to a boil over high heat, then immediately reduce to a gentle simmer (small bubbles), uncovered, for 20 minutes while skimming foam.

3. 3

   Slow-cook until gelatinous: Partially cover and simmer on low for 4 to 4.5 hours, turning pieces once or twice for even cooking. Add 4 tsp of the salt during the last 60 minutes so the meat stays tender. The trotters should release gelatin and the meat should pull away easily.

4. 4

   Debone and strain: Transfer head and trotters to a tray. When cool enough to handle (15–20 minutes), remove edible meat and soft tissues, discarding bones and any hard cartilage. Strain the broth through a fine sieve; you need 900 ml for the rice and fruit layer—boil to reduce if needed.

5. 5

   Prepare fruit layer: Rinse dried plums and apricot slices. In a small saucepan, combine fruit with 300 ml of the strained broth. Simmer gently for 12–15 minutes until plums are plump and apricots soften but hold shape. Turn off heat; cover to keep warm and glossy.

6. 6

   Soak the rice: Rinse basmati rice until the water is mostly clear. Soak in plenty of cool water with 1 tsp salt for 45 minutes, then drain well. Meanwhile, bloom saffron by grinding threads and mixing with 45 ml hot water; cover and steep 10 minutes for full color.

7. 7

   Parboil the rice: Bring a large pot of water to a rolling boil (at least 4 L). Add drained rice and boil 6–8 minutes, stirring twice, until grains are elongated but still firm in the center. Drain in a colander and rinse quickly with 250 ml warm water to stop cooking.

8. 8

   Build the pot for steaming: In a heavy nonstick pot, heat neutral oil with 30 g butter over medium heat for 60 seconds. Add 2–3 tbsp parboiled rice to coat, then spread the remaining rice in a mound. Using a spoon handle, poke 5–6 steam holes down to the bottom.

9. 9

   Layer meat and fruit: Mix the picked meat with 1 tsp golpar, 1 tsp ground cumin (optional), and 1 tsp salt if needed. Gently fold half the meat into the rice, then spoon the warm fruit (with its syrup) over the center. Add remaining meat on top, keeping layers mostly central to avoid scorching.

10. 10

    Steam the polo: Drizzle 600 ml strained hot broth around the edges (not directly on the mound) and drizzle the saffron water over the top. Cover lid with a clean towel and seal tightly. Steam on medium-high for 10 minutes to build steam, then low for 45 minutes.

11. 11

    Make garlic-mint kashk: In a small pan, melt 60 g butter over medium-low. Add minced garlic (6 cloves) and cook 60–90 seconds until fragrant, not browned. Stir in dried mint for 20 seconds. Add kashk and 120 ml water; simmer 3–4 minutes, stirring, until silky.

12. 12

    Finish and serve: Rest the rice off heat for 10 minutes. Fluff gently, lifting from the sides to keep grains intact and distribute fruit and meat. Transfer to a platter. Spoon warm kashk sauce over portions, then sprinkle with susumber (toasted sesame) and a final dusting of golpar.