Haleem: A Wheat and Meat Persian Breakfast

حلیم Haleem (Halim) is a beloved traditional meal in Iran, most often enjoyed for breakfast. Its main ingredients for haleem are wheat and meat, typically beef, lamb, or turkey. This hearty, filling dish is cooked slowly and requires both time and patience. In Iran, some restaurants serve haleem in the early hours of the morning or sell it as take-out. Many traditional cooks still prepare it the old-fashioned way, simmering the wheat and stirring it through the night so it's ready for the early risers. Fortunately, thanks to modern kitchen, tools like food processors and hand mixers, making haleem has become much easier and faster.

Growing up in the south of Iran, I often watched vast fields of wheat turn golden under the spring sun and later witnessed the harvest months afterward. I wish my New York-born and raised children could experience that same process,  the dedication of the farmers cultivating the land, the first tender sprouts, and the satisfaction of harvest time. Those childhood memories keep me deeply connected to nature and make me appreciate what the earth so generously offers us each season, wherever we may live. 

Haleem is a dish that's rarely made for just one or two people.  After putting in the time, effort, and some love required to prepare this porridge, you'll want to share it with family and friends. In Iran, it's customary to send bowls of haleem to neighbors, a gesture of kindness and community. 

I remember my mother spooning some haleem into my bowl and telling me how,  about how at the time of creation, the wheat grain was cut in half to symbolize the equality of humankind and the sharing of food for generations to come. The cultivation of wheat dates back thousands of years and has long been one of the staples of Iranian cuisine. 

Now, thousands of years later,  I'll end this post with a well-known verse by Saadi (Saadi Shirazi), one of  Iran's most celebrated poets:

The children of Adam are limbs from one body

having been created of one essence.

When the hardship of time afflicts one limb,

the other limbs cannot remain at rest.

If you have no compassion for people's suffering,

you cannot be called a "human being."

Haleem/Halim

Ingredients
Serves 6-8

-3 cups pelted wheat, rinsed and soaked 6-8 hours or overnight in 6 cups of water; drain before cooking. 

-2 pounds of lamb neck or turkey breasts

-1 medium onion, quartered

-1 cup of milk (optional)

-Salt to taste
Water, as needed

Toppings

- Ground cinnamon

-Butter

-Sugar

Method

1. Place the meat and onion in a medium-sized pot. Add 1/2 teaspoon salt, and enough water to cover the meat by 2 inches. Cover and cook for about 1-1/2 hours on medium heat or until the meat is tender. Remove from heat and let cool slightly. If using lamb neck, remove the bones and shred the meat into small pieces. Set aside.
2. In a large, heavy-bottomed pot, combine the wheat with 8 cups of water. Bring to a gentle boil, then reduce the heat to low and cook for about 1-1/2 hours, stirring frequently with a wooden spoon.  Add more water if needed to prevent sticking. Stir frequently. Set aside to cool. 
3. Transfer the cooked wheat to a food processor in small batches and pulse until smooth and creamy. (You can also use an immersion blender.)
4. Return the blended meat and the wheat to the pot.  Add the milk, and cook over low heat for another 30-40  minutes until the haleem becomes thick, smooth, and stretchy. Taste and adjust the seasoning and add a bit more water if needed. 

Spoon haleem into individual bowls or a large serving dish. Top with melted butter, a sprinkle of cinnamon, and a touch of sugar.

Enjoy!