Haleem

Haleem is Iran's comforting breakfast porridge of wheat and shredded meat, slow-cooked until smooth, then served with melted butter, cinnamon and sugar.

TIME BREAKDOWN
Prep: 8h 20m
Cook: 4h 45m
Total: 13 hours 5 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 300g wheat berries (whole wheat grains)
  • 800g lamb shoulder, bone in
  • 1 large onion, halved
  • 1½ tsp ground turmeric
  • 2.5 litres water, plus extra hot water as needed
  • 2 tsp salt
  • To serve:
  • 100g unsalted butter, melted
  • 2 tbsp ground cinnamon
  • 4 tbsp caster sugar

Method

  1. Rinse the wheat and soak in plenty of cold water overnight, for at least 8 hours. Drain.

  2. Put the wheat, lamb, onion, turmeric and water in a large heavy pot. Bring to the boil, skim, then reduce to the lowest simmer.

  3. Cover and cook for 3½-4 hours, stirring every 30 minutes and adding hot water if needed, until the wheat is very soft and the meat is falling from the bone.

  4. Remove the onion and bones. Add the salt.

  5. Beat the mixture vigorously with a strong wooden spoon, or use a potato masher, for 15-20 minutes until the meat and wheat combine into a smooth, stretchy porridge. Add hot water if it is too thick.

  6. Simmer for a further 20-30 minutes over the lowest heat, stirring, then adjust the seasoning.

  7. Serve hot with melted butter, and mix the cinnamon and sugar together for sprinkling.