Welcome to my kitchen, where I’ll be sharing my recipe for Iranian Haleem – a delicious and hearty meat porridge that’s a popular breakfast dish in Iran. Haleem is made with pelted wheat or bulgur, lentils, and shredded meat, along with a variety of aromatic spices. This dish is a staple in the Middle East and is typically served during Ramadan.
For those who are not familiar with haleem, it may sound like an unusual dish, but I assure you that it’s absolutely delicious. The combination of the tender meat, creamy lentils, and chewy wheat is a perfect blend of flavors and textures that will leave your taste buds dancing with joy.
In this recipe, I’ll be using lamb meat, but you can also use chicken, turkey breast, or mutton if you prefer. I’ll walk you through the steps to prepare this amazing haleem, so even if you’re new to cooking, you’ll be able to make it with confidence.
So, whether you’re looking to expand your culinary horizons, or you’re simply craving a warm and hearty bowl of porridge, this Persian Haleem recipe is the perfect choice for you. Let’s get started!
Why You’ll Love This Recipe
Are you looking for a hearty and delicious breakfast dish that will keep you full and satisfied all morning? Look no further than this Iranian Haleem recipe! This traditional Persian wheat and meat porridge is a popular breakfast dish in Iran, and for good reason – it’s absolutely delicious.
One of the main ingredients in this recipe is pelted wheat, which is a type of bulgur that has been cracked into small pieces. When cooked, the wheat becomes soft and creamy, giving the haleem a rich and velvety texture. The shredded meat – either lamb or turkey breast – adds protein and flavor to the dish, while lentils provide fiber and nutrients.
But what really sets this haleem recipe apart is the combination of spices and seasonings. Cinnamon, sugar, and onion salt add sweetness and warmth to the dish, while ghee – a type of clarified butter – gives it a rich and nutty flavor. The result is a savory and satisfying dish that will keep you coming back for more.
Not only is this haleem recipe delicious, it’s also easy to make. With just a few simple ingredients and some basic cooking skills, you can whip up a batch of this amazing haleem in no time. And if you’re feeling adventurous, there are plenty of substitutions and variations you can try to make it your own.
So if you’re looking for a new and exciting breakfast dish to add to your repertoire, give this Iranian Haleem recipe a try. You won’t be disappointed!
Before starting with the recipe, let’s take a look at the ingredients you will need to make this amazing Iranian Haleem. Here’s what you’ll need:
- 1 Kg wheat meat (haleem wheat or pelted wheat)
- 1 cup lentils (any color)
- 2 cups shredded turkey breast (you can also use chicken or mutton)
- 1 large onion, chopped
- 10 cups water
- 1 cup bulgur
- 2 cups water
Spices and Seasonings:
- 1 tbsp salt
- 1 tbsp cinnamon
- 1 tbsp sugar
- 1/2 cup ghee or butter
- 1/2 cup fried onions (optional)
All the ingredients mentioned above are easily available at an Indian or Middle Eastern grocery store. In case you can’t find wheat meat, you can substitute it with lamb or beef.
The Recipe How-To
Now that we have introduced the Iranian Haleem Recipe and listed its main ingredients, let’s dive into the recipe how-to. This recipe is easy to make but takes time to cook, so be patient and enjoy the process.
- 1 kg boneless lamb or turkey breast
- 1 cup pelted wheat
- 1 cup lentils
- 2 onions, sliced
- 2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon sugar
- 8 cups water
- 2 tablespoons ghee
Step 1: Cooking the Meat
First, cook the meat in a pot with enough water to cover it. Add sliced onions, 1 teaspoon of salt, and let it cook until the meat is tender and falls apart easily. This can take anywhere from 1 to 2 hours, depending on the type and cut of meat.
Step 2: Cooking the Grains
While the meat is cooking, wash and soak the lentils and pelted wheat in separate bowls for at least 1 hour. Then, rinse them and add them to a pot with 8 cups of water. Add 1 teaspoon of salt, bring to a boil, then reduce heat and let simmer until the grains are soft and tender. This will take about 1 hour.
Step 3: Combine Meat and Grains
Once the meat is cooked, remove it from the pot and shred it using a fork or your hands. Add the shredded meat to the pot with the cooked grains, along with the cinnamon, sugar, and ghee. Stir everything together and let it simmer for another 30 minutes to an hour, depending on how thick you want your haleem to be.
Step 4: Garnish and Serve
Once the haleem is cooked to your desired consistency, it’s time to garnish and serve. You can top it with fried onions, chopped cilantro, and a sprinkle of cinnamon. This dish is usually served as a breakfast dish, but it’s delicious any time of day. Serve it with warm bread or naan.
Step 5: Enjoy!
Congratulations, you have now made an amazing Iranian Haleem Recipe! This dish is not only delicious but also nutritious and satisfying. It’s perfect for a cozy night in or for sharing with friends and family. Enjoy your haleem and don’t forget to share it with others.
Substitutions and Variations
There are several ways to make this Iranian Haleem Recipe your own by adding your favorite ingredients or making substitutions to suit your taste. Here are some suggestions for substitutions and variations that you can try:
– Meat: If you don’t have turkey breast, you can use chicken or mutton. You can also mix different meats to add more flavor to the dish.
– Lentils: You can use any type of lentils for this recipe. Red or yellow lentils will make the dish smoother, while green or brown lentils will add texture.
– Bulgur: If you can’t find haleem wheat, you can substitute it with cracked wheat or bulgur. However, keep in mind that the texture of the dish may be slightly different.
– Spices: You can adjust the amount of cinnamon and sugar to your liking. You can also add other spices such as cardamom, cloves, or nutmeg for a more complex flavor.
– Vegetables: You can add vegetables like carrots or potatoes to the dish to make it more nutritious. Simply sauté them with the onions before adding the meat.
– Ghee: If you don’t have ghee, you can use butter or vegetable oil instead. Ghee adds a rich flavor to the dish, so you may want to add a little extra salt if you’re using a substitute.
– Vegan version: To make a vegan version of this dish, omit the meat and use vegetable broth instead of water. You can also add more lentils and vegetables to make the dish more filling.
Overall, feel free to experiment with different ingredients and flavors to make this recipe your own. With a little creativity, you can create a delicious and unique version of this popular breakfast dish.
Serving and Pairing
Iranian Haleem is a hearty and filling dish that is usually served as a breakfast dish in Iran. It’s a popular choice during Ramadan and other religious festivals. This meat porridge is great on its own, but it’s even better when served with some delicious toppings and sides.
You can serve Iranian Haleem with a variety of toppings and sides such as fried onions, chopped fresh herbs like cilantro, parsley, or mint, and some crunchy nuts like sliced almonds or pistachios. You can also drizzle some ghee or melted butter over the top for an extra richness.
In Iran, Iranian Haleem is often served with a warm and soft bread like naan or lavash. If you can’t find these breads, you can also serve it with pita bread or any other bread of your choice.
For a complete Persian breakfast, you can also serve some fresh fruits, yogurt, and tea alongside the Iranian Haleem. The combination of the savory and spicy haleem with the sweet and tangy fruits and refreshing yogurt is simply delicious.
If you want to turn your Iranian Haleem into a full meal, you can serve it with some grilled chicken or lamb kebabs on the side. The smoky and charred flavor of the kebabs complements the rich and creamy haleem perfectly.
Overall, Iranian Haleem is a versatile dish that can be served in many ways. Whether you’re looking for a hearty breakfast or a satisfying dinner, this amazing haleem recipe is sure to please your taste buds.
Make-Ahead, Storing and Reheating
One of the best things about Iranian Haleem is that it can be made ahead of time, making it a perfect choice for meal prep or for hosting guests. This recipe freezes well, so you can make a large batch and store it for future meals.
To make ahead, allow the haleem to cool completely before storing it in an airtight container in the refrigerator for up to four days. When reheating, add a splash of water or broth to the haleem to help it loosen up and heat it in the microwave or on the stovetop.
If you want to freeze your haleem, transfer it to an airtight container or freezer bag, and label it with the date. Your haleem will keep well in the freezer for up to 2 months. To thaw, simply remove the haleem from the freezer and let it sit in the refrigerator overnight. Once thawed, reheat in the microwave or on the stovetop, adding water or broth as necessary to achieve the desired consistency.
When reheating, you may notice that the haleem has thickened and lost some of its moisture. If this is the case, you can add a little water or broth to the haleem to help it loosen up. You may also want to adjust the seasoning with additional salt, cinnamon, or sugar to taste.
Overall, Iranian Haleem is a versatile and forgiving dish that can be made ahead of time and stored for future meals. With a little planning and preparation, you can enjoy this delicious and hearty dish any time of day.
Tips for Perfect Results
Here are some tips to make sure your Iranian Haleem turns out perfect:
1. Soak the Haleem Wheat: Soak the haleem wheat for a minimum of 4 hours before cooking. This will help the wheat cook faster and make for a smoother texture.
2. Use Ghee: Ghee is a must for this recipe. It adds a rich and buttery flavor to the dish. Use it generously for the best taste.
3. Spice It Up: Adding cinnamon and sugar to the recipe gives it a slightly sweet and warm flavor that is unique to Iranian Haleem. Be sure to add these in the right amounts to achieve the desired taste.
4. Use Good Quality Meat: The quality of meat you use can make or break the dish. I recommend using turkey breast for this recipe, but you can also use lamb or chicken. Make sure the meat is tender and free of any bones or gristle.
5. Cook Slow and Low: To get the perfect texture, you need to cook the haleem on low heat for at least 4 to 5 hours. This will help the wheat meat to break down and become soft and creamy.
6. Don’t Forget the Lentils: Lentils are an essential ingredient in the Iranian Haleem recipe. They add a nutty flavor and creamy texture to the dish. Be sure to add them at the right time to ensure they are cooked perfectly.
7. Seasoning: Salt and pepper are essential ingredients for any recipe, and the same goes for Iranian Haleem. Add salt and cinnamon to your taste to make sure the flavors are balanced.
8. Garnish: For a colorful and flavorful touch, garnish the haleem with chopped nuts, herbs, and fried onions. This will add an extra layer of texture and taste to the dish.
By following these tips, you’ll be sure to make the perfect Iranian Haleem recipe that will impress your friends and family.
Now that you know how to make Iranian Haleem, it’s time to address some frequently asked questions to ensure that your dish is a success. Whether you’re a beginner or an experienced cook, these FAQs will help you troubleshoot any issues and make sure you’re on the right track.
What is Irani Haleem made of?
When it comes to haleem, the key components are wheat and meat – typically beef, lamb, or turkey. This dish is perfect for those who want a satisfying and filling breakfast, but it does take some time to prepare. In fact, it requires a good deal of patience as it is a slow-cooked dish. In Iran, haleem is often served in the early hours of the morning at restaurants or available for purchase as a take-out option.
What is Irani Haleem?
Haleem, a classic Iranian breakfast meal, is typically enjoyed during the weekends. This hearty dish is commonly referred to as a “wheat and meat” porridge due to its main ingredients – pelted wheat and turkey or lamb. However, for convenience, I use coarse bulgur instead of wheat in my recipe.
What kind of wheat is used for Haleem?
When it comes to preparing this dish, haleem wheat is the go-to grain used by traditional recipes. However, if you don’t have access to it, cracked wheat can be used as a substitute. Personally, I prefer adding pearl barley to the mix to enhance the overall texture. This ingredient can be easily found at most grocery stores.
What is the ingredient for Halim?
For this recipe, we will need boneless chicken, cut into pieces, along with a cup each of yellow split peas, chana dal, black lentils, and red lentils. We will also need two tablespoons of garlic and ginger paste, as well as a kilogram of onions that have been sliced and fried. Additionally, two more onions will be required.
In conclusion, Iranian Haleem is a delicious and nutritious dish that you will love. With its unique blend of spices and hearty ingredients, this meat porridge is a staple breakfast dish in Iran and other parts of the Middle East. With this recipe, you can now make your own authentic Iranian Haleem right in your own kitchen.
Whether you are looking for a new breakfast recipe or want to try something different for dinner, Iranian Haleem is the perfect choice. Its combination of bulgur, lentils, and shredded meat will leave you feeling satisfied and full throughout the day.
So why not give this amazing recipe a try? With the tips and instructions provided in this article, you can make the perfect Iranian Haleem every time. And with the various substitutions and variations available, you can customize the recipe to your liking.
In the end, one thing is for sure – once you try this dish, you will fall in love with its unique taste and texture. So go ahead and give it a try – you won’t regret it!
Iranian Haleem Recipe
- 1 liter water
- 1 lb turkey breast (skinless)
- 1 large onion (sliced)
- 1/2 lb bulgur
- sugar (optional)
- ghee (optional)
- Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done, add 1/4 cup water. When turkey is cooked, remove from the pot and mash with a potato masher.
- Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil.
- Stir occasionally, to prevent the formation of a crust on the bottom of the pan.
- In a food processor, mash bulgur into a soft paste and set aside.
- Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.
- Serve it in a bowl, sprinkled with cinnamon.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.