Persian
Halim
A slow-cooked Persian wheat and lamb porridge, beaten until smooth and elastic. It is served warm with melted butter, cinnamon, and a little sugar in the traditional breakfast style.
Watch it madeMY DASTARKHWAN · 3:05
Ingredients
- Hulled wheat3/4 cup
- Bone-in lamb shoulder or neck300g
- Yellow onion1 small
- Ground turmeric1/4 tsp
- Water6 cups, plus more as needed
- Fine salt1/2 tsp, or to taste
- Unsalted butter3 tbsp
- Ground cinnamon1 tsp
- Sugar2 tbsp, to serve
- Sesame seeds1 tsp, optional
Method
- Rinse the hulled wheat several times, then soak it in plenty of cold water overnight.
- Drain the wheat, place it in a heavy pot with 4 cups of fresh water, and bring to a gentle boil.
- Skim the surface, reduce the heat to low, cover partially, and simmer for 2 to 2 1/2 hours until the wheat is very soft and beginning to break down, stirring often near the end.
- In a separate pot, combine the lamb, onion, turmeric, and 2 cups water, then simmer gently for 1 1/2 to 2 hours until the meat is very tender.
- Remove the lamb from its broth, discard the onion and bones, and shred the meat very finely by hand or with two forks.
- Strain the lamb broth and reserve it.
- Pass the cooked wheat through a food mill or press it through a coarse sieve to remove tough skins and create a smooth base.
- Return the wheat puree to the pot, add the shredded lamb and enough reserved broth to make a thick porridge, then cook over very low heat for 35 to 45 minutes.
- Stir and beat the halim frequently with a wooden spoon so the meat fibers stretch into the wheat and the texture becomes smooth, thick, and slightly elastic.
- Season lightly with salt at the end, adjusting the thickness with a splash of hot water if needed.
- Spoon the halim into bowls and serve hot with melted butter, cinnamon, sugar, and optional sesame seeds.
Common questions
Can I substitute another grain for hulled wheat in Halim, or do I need the real thing?
Hulled wheat gives Halim its signature thick, creamy texture and slight chew. If needed, use cracked wheat or pearled barley, but expect a different consistency. Avoid quick-cooking grains; they turn mushy and won’t develop the same body.
How long does Halim really take from start to finish?
Plan for overnight soaking plus about 4 to 5 hours of cooking the next day. The wheat needs 2 to 2 1/2 hours, the lamb 1 1/2 to 2 hours, plus shredding, combining, and final simmering to thicken.
What are the most common mistakes when making Halim?
The biggest mistakes are not soaking the wheat long enough, cooking it too hard, and under-stirring near the end so it sticks or scorches. Also, don’t skip straining or milling the wheat if you want a smooth, silky texture.
How should I store leftover Halim, and does it thicken after cooling?
Yes, it thickens a lot as it cools. Refrigerate in a covered container for up to 4 days. Reheat gently with water or broth, stirring often. For longer storage, freeze in portions for up to 2 months.
How is Halim usually served, and what toppings work best?
Serve it hot in bowls with a little melted butter, a sprinkle of cinnamon, sugar to taste, and sesame seeds on top. It’s also common to add extra butter at the table. The texture should be thick, smooth, and spoonable.