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persian halim with sesame powder

Persian Haleem: Traditional Iranian Wheat & Meat Porridge

A rich and comforting Persian breakfast made with wheat, lamb, and butter. This traditional dish is slow-cooked to perfection and served with cinnamon and sugar.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6
Course: Breakfast, Main Course
Cuisine: Middle Eastern, Persian
Calories: 420
Ingredients Method

Ingredients
  

  • 2 cups 350 g wheat, hulled or cracked
  • 500 g lamb leg or neck, can substitute with chicken or turkey
  • 1 medium onion 150 g, chopped
  • 2 tsp salt adjust to taste
  • 10 cups water for cooking and adjusting texture
  • 70-100 g butter or animal fat
  • 2 tbsp cinnamon for garnish
  • 4-6 tbsp sugar for garnish, optional
  • 2 tbsp sesame seeds or ground pistachios optional garnish

Method
 

  1. Step 1-Soak the wheat:
  2. Place the wheat in a large bowl, cover with cold water, and let soak overnight (8-10 hours). Change the water once or twice.
  3. Step 2- Cook the meat:
  4. In a large pot, combine lamb, onion, salt, and 6-7 cups water. Cook on low heat for 2-3 hours until the meat is tender. Remove bones and shred the meat.
  5. Step 3- Cook the wheat:
  6. Drain soaked wheat, place in a pot with 3 cups water, bring to a boil, then simmer 3-4 hours until soft. Stir occasionally and add hot water if needed.
  7. Step 4-Combine meat and wheat:
  8. Add shredded meat to cooked wheat. Mash with a hand masher or blender while stirring constantly until smooth and slightly stretchy. Adjust thickness with boiling water if needed.
  9. Step 5-Add butter or fat:
  10. Stir in butter or animal fat until fully incorporated for a creamy texture.
  11. Step 6-Serve and garnish:
  12. Serve hot in bowls. Garnish with cinnamon, sugar, sesame seeds, or pistachios.