Persian slow-cooked wheat and lamb porridge — velvety, warming, and deeply nutritious.
Persian Haleem is a sacred dish — tender lamb slow-cooked with whole wheat for hours until both dissolve into a velvety, porridge-like consistency. Seasoned with cinnamon and turmeric and traditionally served at Iftar during Ramadan and during winter, haleem is comfort food taken to its ultimate expression. Finished with fried onions, cinnamon, and sugar, each bowl is a study in warming, nourishing simplicity.
Serves 8
Combine soaked wheat, lamb, onion, turmeric, cinnamon, salt, and water in a large pot. Bring to boil, reduce heat, and cook on very low for 4–5 hours until both wheat and lamb are completely soft.
Remove lamb and shred very finely with two forks, discarding bones. Return to pot.
Use an immersion blender or wooden spoon to beat the haleem until it becomes a thick, uniform, porridge-like consistency.
Ladle into bowls. Top with butter, cinnamon, sugar, and fried onions. Serve with flatbread.
A pressure cooker reduces cooking time to 2 hours.
The consistency should be like thick porridge — add water as needed.
Top with pomegranate seeds for tartness.
Use a slow cooker overnight for the most tender result.
Refrigerate up to 5 days. Reheat with added water — it thickens significantly when cold.
Haleem is eaten across the Islamic world from Iran to Pakistan and India. The Persian version is distinguished by its aromatic spicing and generous garnishes.
Yes — pressure cook on high for 45 minutes, then finish blending and adjusting consistency.
Per serving (450g / 15.9 oz) · 8 servings total
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