SAEDNEWS: Haleem is a traditional Middle Eastern dish with a special place in Iranian cuisine. Often enjoyed during holiday mornings, it brings people together with its rich taste. Here, we explore the secrets to making this hearty dish truly delicious.
According to the Saed News cooking service, wheat haleem is one of Iran’s most traditional and delicious dishes, most commonly enjoyed as a hearty breakfast. This comforting meal has a very simple composition, with wheat or cracked wheat as its main ingredient. Depending on personal preference, haleem can be prepared with various types of red or white meat. Those who avoid animal products can also prepare it without meat. Below is a complete guide to making wheat haleem.
300 g hulled wheat
200 g lamb
1 onion (to remove the odor of the meat)
Sugar and oil, as needed
1 teaspoon turmeric
Salt and cinnamon, as needed
To prepare a delicious traditional haleem, first place the hulled wheat in a large bowl and add enough water to cover it completely. Let it soak overnight. The next day, drain the soaked wheat and transfer it to a suitable pot for cooking.
Add 6 cups of water to the wheat and place the pot over low heat. Allow the wheat to cook gradually. Once it begins to boil, stir it every five minutes to prevent sticking. Meanwhile, place the lamb in a separate pot.
Add enough water to the meat to cover it by about one inch. Peel and wash the onion, cut it in half, and add it to the pot to eliminate the strong odor of the meat. Sprinkle a little turmeric over the meat.
Place the pot over medium heat, cover it, and allow the meat to cook thoroughly until tender. Once cooked, transfer the meat to a strainer and let it cool. Continue stirring the wheat regularly to prevent it from sticking to the bottom.
Shred the cooled meat. When the wheat has completely softened and turned into a smooth porridge, add the shredded meat to it. Immediately add some salt and continue stirring constantly. Add 1 tablespoon of oil, reduce the heat to low, and keep stirring.
Since the heat is low and the haleem can easily stick, stir continuously while allowing excess water to evaporate. Be careful not to let all the liquid evaporate, as haleem thickens further when it cools. Cook until it reaches a smooth, stretchy consistency.
Remove the haleem from the heat and let it cool slightly. Transfer it to a serving dish and garnish with sugar and cinnamon. You may also drizzle a little oil on top if desired. Serve with fresh bread.
For a richer and more flavorful haleem, it is best to use lamb neck, brisket, or ribs. The more meat you use, the stretchier and more delicious the haleem will be.
Adding sesame seeds makes wheat haleem more nutritious and flavorful. After the haleem is fully cooked, add 1–2 tablespoons of raw sesame seeds and mix well.
If you prefer to use whole wheat with bran, allow extra cooking time. The method remains the same, but once the wheat is fully cooked and has released its starch, strain it to separate the bran from the mixture.
