Wheat Porridge - Persian: Haleem

12 Servings

Ingredients

1 pound (450 grams) lamb or turkey breast
1 pound (450 grams) cracked or ground wheat
1 large onion
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons cinnamon
3 tablespoons sugar

Directions

- Soak ground wheat in 3 cups of water overnight.
- In a large sauce pan, cook wheat with 6 cups of water over low heat for one hour. As mixture thickens, stir frequently to prevent sticking.
- Peel onion and cut it in half. In another sauce pan, add meat, onion, salt and 2 cups of water. Cover and cook over medium heat for one hour. Then, take meat out of the pan and mash.
- Add mashed meat and broth to the wheat. Cook over low heat for another 30 minutes. Stir frequently until the mixture thickens.
- Ladle Haleem into serving bowls and garnish with a small dollop of butter. Sprinkle sugar and cinnamon on top.

Haleem is served hot for breakfast during fall and winter.

Noosh e Jan!