Halim (Persian Wheat and Meat Porridge)

About This Recipe

Halim is a traditional Persian porridge made from shredded meat (typically lamb, though chicken versions exist) slow-cooked with cracked wheat or barley for hours until the wheat breaks down completely and the meat shreds into fine threads, creating a thick, smooth, almost paste-like porridge. Traditionally sold by street vendors in the early morning and especially popular during winter and religious observances, halim is warming, filling comfort food deeply rooted in Persian and broader Middle Eastern culinary tradition. The technique that defines halim is patience and vigorous beating: the meat and wheat are simmered together for hours until completely tender, then the mixture is beaten thoroughly -- traditionally with a wooden implement, though a stand mixer with a paddle attachment works well for home cooks -- to shred the meat finely and create the smooth, cohesive texture that distinguishes halim from a chunkier stew. Butter, cinnamon, and sugar are stirred in generously at the end, giving halim its distinctive sweet-savory character that surprises many people unfamiliar with the dish. Served hot in bowls, topped with a swirl of melted butter, a dusting of cinnamon, and sometimes extra sugar, halim is breakfast comfort food across Iran, especially beloved in cold weather.

Ingredients

Serves 6

• 500 glamb shoulder or chicken thighs
• 1.5 cupscracked wheat (bulgur, coarse)(soaked 2 hours)
• 1onion(whole, peeled)
• 8 cupswater
• 1 tspsalt
• 0.5 tspturmeric
• 6 tbspbutter(melted, divided)
• 3 tbspsugar(plus extra for serving)
• 1.5 tspground cinnamon(plus extra for serving)

Instructions

1. 1

   Cook the meat

   Combine meat, whole onion, water, salt, and turmeric in a large pot. Bring to a boil, skim foam, then reduce to a simmer.

2. 2

   Simmer

   Simmer covered 90 minutes to 2 hours until the meat is falling-apart tender.

3. 3

   Shred the meat

   Remove meat, discard bones and onion, and shred the meat finely with two forks.

4. 4

   Add the wheat

   Add soaked, drained wheat to the cooking liquid. Return shredded meat to the pot.

5. 5

   Simmer until soft

   Simmer, stirring occasionally, for 60-75 minutes until the wheat has completely broken down and the mixture has thickened significantly.

6. 6

   Beat until smooth

   Beat the mixture vigorously with a wooden spoon, whisk, or hand mixer for several minutes until smooth and cohesive, with the meat fully shredded into the porridge.

7. 7

   Sweeten

   Stir in half the melted butter, sugar, and cinnamon.

8. 8

   Serve

   Ladle into bowls, drizzle with remaining melted butter, and dust generously with extra cinnamon and sugar.

Variations

• •

  Halim bademjan uses eggplant instead of grain as the base, a different but related Persian dish despite the similar name.

• •

  Use chicken instead of lamb for a lighter, faster-cooking version.

• •

  Adjust the sugar and cinnamon to taste -- some prefer halim more savory, others sweeter.

Storage

Refrigerate up to 4 days in an airtight container; it thickens considerably when chilled. Reheat gently over low heat, whisking in a splash of water or stock to loosen it back to a smooth consistency.

Frequently Asked Questions