Kaleh Pacheh (کله‌پاچه) is a traditional Iranian dish made mainly from the head and feet of a sheep. A full serving can include different parts such as the tongue, brain, cheek/head meat, eyes, and trotters. It is traditionally eaten early in the morning, especially during colder months, and specialized restaurants that serve it are called Kaleh-Pazi or Tabbakhi. Similar dishes also exist in Turkey, the Caucasus, and parts of the Middle East. To prepare Kaleh Pacheh, the sheep’s head and feet must first be cleaned very thoroughly. They are then slow-cooked for many hours, often overnight, with ingredients such as onion, turmeric, pepper, and sometimes garlic or other spices. The long cooking process makes the meat extremely tender and creates a rich, gelatinous broth. It is usually served with fresh Iranian bread, and many people add lemon juice, cinnamon, or pepper. The broth can also be eaten separately with pieces of bread soaked inside it. Nutritionally, different parts have different characteristics. The meat and tongue provide protein, vitamin B12, iron, zinc and other nutrients, while the trotters contain a lot of connective tissue and gelatin. However, some parts—particularly the brain—are very high in cholesterol, and the dish can also contain a considerable amount of fat and salt. So although it is nutritious and very filling, eating large portions frequently is generally not ideal. کله‌پاچه یکی از غذاهای بسیار قدیمی و سنتی ایران است که عمدتاً از سر و پاهای گوسفند تهیه می‌شود. یک دست کامل کله‌پاچه می‌تواند شامل زبان، مغز، گوشت صورت و بناگوش، چشم و پاچه‌ها باشد. این غذا به‌طور سنتی بیشتر صبح زود و مخصوصاً در فصل‌های سرد خورده می‌شود. مغازه‌هایی که کله‌پاچه درست می‌کنند هم معمولاً کله‌پزی یا طباخی نامیده می‌شوند. غذاهای مشابه آن در ترکیه، قفقاز و بعضی کشورهای خاورمیانه هم وجود دارد. برای درست کردن آن، ابتدا سر و پاهای گوسفند را خیلی دقیق تمیز می‌کنند. بعد آن را همراه با پیاز، زردچوبه، فلفل و گاهی سیر و ادویه‌های دیگر با حرارت کم برای چندین س