Kallepacheh (Khash) is probably the most interesting Iranian dish for foreign tourists and perhaps some people may consider eating such food an adventure! But in any case, Kalepacheh is a very popular dish among Iranians. The people of Shiraz have a dish called “Pache Polau”, which is a very nutritious dish cooking which takes time, but will be worth all the effort!

Ingredients for Four People

Rice: four glasses

Khash: One set

Prune: 300 grams

Dried Apricot: 150 grams

Garlic: 10 cloves

Butter: 50 grams

Golpar (Heracleum persicum) and Sosanbar (Peppermint): one teaspoon each

Qaraqurut, salt and pepper: as per taste

Kalepacheh soup: one glass

Recipe

Soak the rice in cold water two hours before starting the cooking process.

Get a set of cooked Kalepacheh so that you are halfway through cooking this dish.

Drain the rice and boil it for 15 minutes and when the rice kernel is cooked, drain it and keep it aside.

Take a frying pan, melt the butter in it, then fry prunes and dried apricots in it and set aside. Then, in the same pan, fry the garlic, Golpar (Heracleum persicum), Sosanbar (Peppermint), and Qaraqurut and then pour a glass of Kallepacheh soup in it.

To make tahdig, pour a little oil on the bottom of the pot you want to use for steaming the food, then put some pieces of bread or sliced potatoes on the bottom so that it covers the entire surface of the pot. Pour some of the drained rice into the pot, add the prunes and dried apricot, and pour the rest of the rice on top. Finally, put the pieces of Kallepacheh on the rice, cover the pot with its lid wrapped in a piece of clean cloth, place it on low flame, and let it steam.

Pacheh Polau is one of the delicacies of Fars province, which is cooked by using Khash.