The Best Persian Halim: A Comforting Wheat and Meat Porridge

According to SAEDNEWS, Halim is a comforting dish made primarily from wheat and shredded meat, often served on chilly winter days to warm the heart. There are many varieties, including Eggplant Halim (or Halim Bademjan), which is rich in flavors and served at lunch or dinner. These days, you can find Halim shops all over Iran, where many people go to grab their morning dose of this delightful dish.

The Original Halim

The classic Halim is made from barley, shredded meat (beef, lamb, chicken, or turkey), and a mix of spices. The unique cooking process takes several hours, resulting in a smooth, paste-like consistency that perfectly blends the flavors of meat, barley, and spices.

Ingredients for Wheat Halim

Here’s a quick rundown of what you’ll need to make your own Halim:

- 2 cups Barley or wheat germ (about 1302 calories)

- 4 cups Water

- 300g Shredded meat (chuck meat works best, around 750 calories)

- 1 Medium onion (41 calories)

- 1 ½ tsp Salt (1 calorie)

- ½ tsp Pepper (1 calorie)

- 2 cups Whole milk (298 calories)

- 2 tsp Cinnamon (1 calorie)

- A generous pinch of Sesame seeds (52 calories)

- Sugar or salt according to taste (Halim is typically sweet, but some prefer a savory version)

How to Make Halim

1. Prepare the Meat: In a medium pot, combine 2 cups of water, your choice of meat, two halves of the onion, salt, and pepper. Cook on low heat overnight.

2. Cook the Barley: In another pot, boil the remaining two cups of water and add the barley or wheat germ. Let it simmer on low heat overnight until cooked.

3. Shred the Meat: Once the meat is tender, strain the broth and shred the meat.

4. Mix Everything Together: Combine the shredded meat with the cooked barley and pour in the milk. Let it simmer for 30 to 40 minutes. Don't worry about overcooking; the goal is a smooth consistency.

5. Blend: Use a trusted blender to mix everything until it's uniform.

6. Garnish: Top with cinnamon, sesame seeds, and a bit of shredded meat. If you want to indulge, add a tablespoon of vegetable oil for extra flavor.

7. Serve: Enjoy your Halim warm, paired with bread.

Tips and Variations

- Seasoning: The traditional Wheat Halim is quite bland. Feel free to add sugar or salt depending on your taste preference.

- Make it Creamy: For a richer flavor, consider adding oil and cream, just as chefs did in the past.

- Oats Option: If you prefer a twist, you can substitute oats for barley.

- Skip the Milk: If you're out of milk, don’t worry! You can still enjoy a tasty Halim without it.

Whether you enjoy it as a snack on a busy day or as a part of a full meal, Halim is incredibly versatile. You can customize it to be sweet or savory, hot or warm, making it a fantastic addition to your culinary repertoire. So go ahead, try making this amazing Persian dish and enjoy the flavors of tradition!