Persian Halim Wheat and Meat Porridge
A comforting, slow-cooked Persian breakfast porridge made with wheat berries and tender lamb, creating a creamy, nutritious meal that's a cherished tradition. This hearty dish is celebrated for its rich flavor and energy-boosting properties, perfect for starting your day.
Ingredients
Ingredients
- 1 cup whole wheat berries rinsed and soaked overnight
- 1 lb boneless lamb shoulder cut into 1-inch cubes
- 1 large onion finely chopped
- 4 cups water plus more as needed
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp ground cinnamon optional for garnish
- 2 tbsp ghee or butter for serving
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water to restore consistency. Make-Ahead: Prepare the porridge up to 2 days in advance and reheat before serving. Variations: Substitute lamb with beef or chicken for a different flavor profile. For a vegetarian version, omit meat and use vegetable broth and extra wheat berries. Serving Suggestions: Traditionally served with a side of warm flatbread and a drizzle of honey for a sweet contrast.