Peel, cut the onion and add it to the pot. Add salt, pepper, turmeric. Set the heat and put the lid on. Be careful when setting the heat; the water should not and does not need to boil. A temperature near a hundred degrees is enough; the pot ingredient should boil or simmer very, very gently. Preparing this dish takes time. When the water starts to boil, the froth of top appears. It’s best to change the water in this step to get better results. You can put Kaleh Pache on heat at night and serve it in the morning for breakfast.
