A thick, silky porridge of slow-cooked wheat and shredded lamb beaten together until creamy, served with cinnamon, sugar, and melted butter for breakfast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: cinnamon, sugar, melted butter
Accompaniments: flatbread, sweet tea
Instructions
-
1
Drain soaked wheat. Add to a large pot with lamb, onion, turmeric, and water to cover by 5 cm.
-
2
Bring to a boil, skim foam, then simmer on very low heat for 4-5 hours, stirring occasionally.
-
3
When wheat is completely broken down and lamb falls apart, beat vigorously with a wooden paddle until smooth and porridge-like.
-
4
Add more water if too thick — consistency should be like thick porridge. Season with salt.
-
5
Serve in bowls drizzled with melted butter, sprinkled with cinnamon and sugar.
Did You Know?
Halim shops open before dawn during Ramadan, and the line for fresh halim at suhoor (pre-dawn meal) stretches around the block in many Iranian cities.
Chef's Notes
Equipment Tips
- very large heavy pot
- wooden paddle or spoon
- ladle
Garnishing
cinnamon, sugar, melted butter
Accompaniments
flatbread, sweet tea
The Story Behind حلیم
Halim descends from the medieval Islamic dish harees, adapted in Iran with local wheat varieties and lamb. The technique of beating grain and meat into a smooth porridge is ancient, providing maximum nutrition from minimal ingredients. It became Iran's signature Ramadan breakfast and is now enjoyed year-round from specialist halim shops.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!