Raw Kaleh

Submitted to Mementos
Uploaded 22 Mar 2011 — 2 favorites
Spotlight This! Enter Shoot Out
Login Required

To add items to your favorites you must login.

Already have a JPG account?

Login

Need to create a JPG account?

Signup
Cancel
JPG+ Required

Collections are a JPG+ feature. You must be a JPG+ member to create new collections and to add photos to collections.

Sign up for JPG+ to start using collections now!

© kombizz kashani
Views 41
Likes 0
Favorites 2
Comments 2
Would you like to also give a props comment to the photographer?
All dislikes require a comment. Please tell us why you do not like this photo.

More of kombizz kashani's Photos

  • Imam Jaafar Sadegh Mosque
  • Raw Kaleh
  • Frozen or Forgotten Promise?
  • Al - Hamra, The Barrier with No Arabic Language !!

Submitted to Mementos

  • All you need is leaf
  • Raw Kaleh
  • Endangered Species...
  • Pocket Watch
Photo Info
UploadedMarch 22, 2011
TakenJanuary 23, 2011
MakePentax
ModelPENTAX Optio W60
Exposure1/50 sec at f/3.5
FlashNo Flash
Focal Length5 mm
ISO64

Similar photos

  • Puppies
  • Pair of Horses
  • Tale of a Tormented Teddy Bear
  • what you lookin at

Q: does anyone use a hand held light meter with their dig camera?

A: Do you know?

Latest Photo Links

Mariska Karto - Visie

Mariska Karto - Visie

318 Views  »  1 Comment  »  1 Vote

GuidePedia

GuidePedia

262 Views  »  0 Comments  »  1 Vote

Kalleh Pacheh

Kalleh Pacheh or the sheep’s head and hooves soup is probably the most traditional of Iranian breakfast dishes.
Kalleh Pacheh can be prepared using various recipes.

Ingredients:
1 clean lamb’s head, 6 clean lamb’s hooves,
2 large whole onions, 4 cloves garlic,
1 cinnamon stick,
4 bay leaves,
1 tbsp turmeric, and
ample amounts of salt and pepper.

Method of preparation:
In a large pot, soak head and hooves in cold water over night. Drain from the soaking water and cover in clean water. Bring to the boil and then change the water. In the fresh water add all ingredients with head and hooves, and bring to boil. Simmer for 8 hours to become tender, and then serve with fresh bread and lime juice.

There are many restaurants in various cities in Iran where customers go and eat Kalleh Pacheh every morning. Its popularity is under threat, however, from the spread of fast food and from the medical doctors warning about the dish’s high cholesterol. Some people drink a cup of strong tea (in Persian: Chai-e Por Rang) after eating Kalleh Pacheh to neutralize the detrimental effects of high cholesterol. Research works suggest that drinking black tea may reduce the risk of Coronary Heart Diseases.

Kale Pache, A Delicious Iranian Food

2 responses

  • Irvin Kelly

    Irvin Kelly (Deleted) gave props (22 Mar 2011):

    I"m liking this image. You get my vote.

  • Katherine Nak

    Katherine Nak   said (30 Mar 2011):

    Very expressive! Nice composition. Thank you for the commentary.

To add your comment, Log in or sign up!

Please Login or Sign Up

You must be logged in to enter photos into JPG Shoot Out contests.
Login or Sign Up