Kaleh pacheh is a traditional Persian dish made from various parts of a sheep’s head and feet, typically enjoyed as a hearty breakfast in Iran and other parts of the Middle East and Central Asia. The dish's name reflects its ingredients, with "kaleh" meaning head and "pacheh" meaning feet.

The preparation involves slow-cooking the sheep’s head, feet, and sometimes the stomach with onions, turmeric, garlic, and various spices until they become tender and gelatinous. Kaleh pacheh is known for its rich, fatty broth and its distinct texture, offering a unique taste that is savory, intense, and slightly gelatinous.

Traditionally, it’s served with bread, fresh herbs, lemon, and sometimes pickled vegetables. This dish is considered a delicacy and is often enjoyed at specialty eateries called "kaleh pazi," where it’s prepared overnight and ready to serve early in the morning for those seeking a nourishing, protein-rich meal.