How to Make Delicious Persian Wheat Halim
Delight your taste buds with Persian Wheat Halim, a traditional and flavorful dish cherished in Iranian cuisine. Often enjoyed as a hearty breakfast, this delectable meal combines the humble ingredients of wheat and meat to create a warm, nourishing porridge. Whether you choose to prepare it with red meat, white meat, or opt for a vegetarian version, Persian Wheat Halim offers a satisfying experience grounded in rich culinary tradition.
Ingredients
Serves 4
| Ingredient | Amount |
|---|---|
| Peeled wheat | 300 grams |
| Lamb meat | 200 grams |
| Onion | 1 medium |
| Turmeric | 1 teaspoon |
| Salt | to taste |
| Cinnamon | to taste |
| Sugar | to taste |
| Oil | 1 tablespoon |
Instructions
Step 1: Prepare the Wheat – Begin by rinsing 300 grams of peeled wheat thoroughly. Place it in a large bowl and cover with water. Allow the wheat to soak overnight, ensuring it becomes soft and ready for cooking.
Step 2: Cook the Wheat – Drain and rinse the soaked wheat, then transfer it to a suitable pot. Add 6 cups of water and bring to a boil over medium heat. Once boiling, lower the heat and let it simmer, stirring every 5 minutes to prevent sticking.
Step 3: Prepare the Meat – Meanwhile, place 200 grams of lamb meat in a separate pot, adding enough water to cover it. Halve a medium onion and include it with the meat to mitigate any strong odor. Sprinkle a teaspoon of turmeric over the mixture to infuse flavor.
Step 4: Simmer the Meat – Cover the pot and allow the meat to simmer on low heat until it is thoroughly cooked and tender. Once done, strain the meat and set it aside to cool.
Step 5: Combine and Season – Once the wheat is well-cooked and has thickened, shred the cooled meat and add it to the wheat. Season with salt to taste. Add 1 tablespoon of oil to the mixture and continue stirring over low heat.
Step 6: Thicken the Halim – Continue cooking and stirring the mixture slowly, being cautious not to let it stick to the bottom. The aim is to achieve a thick but creamy consistency. Adjust the water content carefully, as the Halim will thicken further as it cools.
Step 7: Final Touches – Remove the Halim from heat and transfer it to a serving dish. Garnish with sugar and cinnamon for a sweet twist. For added richness, drizzle more oil on top before serving with fresh bread.
Pro Tips
For the most flavorful Persian Wheat Halim, consider using lamb neck or rib cuts as they provide a more robust taste. Stirring frequently prevents the mixture from sticking, ensuring a smooth texture. For a vegetarian version, simply skip the meat and enhance the flavor with additional spices.
Frequently Asked Questions
Peeled wheat, also known as hulled or dehulled wheat, is ideal as it softens nicely and provides a creamy texture to the Halim.
Yes, you can prepare a vegetarian Persian Wheat Halim by omitting the meat entirely. Enhance the flavor with additional spices such as cumin and coriander.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water to maintain the desired consistency.
