Kaleh pacheh

Method

1. 1 Soak the pork trotters and lamb in cold water for 12 hours, changing the water four times.
2. 2 Blanch each piece for 15 minutes, then scrub them clean; these two steps determine whether the soup will have an aroma or not.
3. 3 Simmer the onions, turmeric, cinnamon, star anise, and garlic over the lowest heat for 5 hours and 30 minutes.
4. 4 Skim off the foam continuously during the first hour and avoid letting the water boil vigorously at any time.
5. 5 Simmer until the tendons and cartilage become translucent like jelly; that is the point at which kaleh pacheh is achieved.
6. 6 Remove the bones and serve the meat with hot broth, squeeze in plenty of lemon juice, and eat with pita bread.

With an appliance

• Pressure cooker 3 hr

  Replace step 3: simmer under high pressure for 100 minutes, then release the pressure naturally; the water will be cloudier, so filter it once through a cloth.