Halim

This quick halim is warm, savory, and gently spiced, with tender shredded lamb suspended in a creamy wheat porridge. A light finish of cinnamon gives the bowl its unmistakable Persian aroma while keeping the dish comforting yet simple.

Nutrition · per serving

364kcal

27gProtein

38gCarbs

11gFat

6gFiber

2 servings

Ingredients

8 items

Halim base

lean lamb shoulder, cut into 3 cm pieces250 g

quick-cooking cracked wheat (fine bulgur)100 g

onion, finely chopped120 g

ground turmeric3 g

salt6 g

water900 ml

To finish

ground cinnamon2 g

unsalted butter5 g

Tips

•Traditional halim is often made with whole wheat and cooked much longer; using fine cracked wheat keeps this beginner-friendly version within about 1 hour.
•For an even lower-fat result, chill the broth briefly after cooking the lamb and skim any visible fat before adding the wheat.
•Halim thickens as it stands, so loosen with a little hot water before serving if needed.
•It is commonly served for breakfast or as a hearty light meal, sometimes with extra cinnamon on top.

Steps

1
Rinse the cracked wheat under cold water until the water runs mostly clear. Finely chop the onion and cut the lamb into even pieces so it cooks quickly and shreds easily.
100 g quick-cooking cracked wheat (fine bulgur)120 g onion, finely chopped250 g lean lamb shoulder, cut into 3 cm pieces
2
Put the lamb, onion, turmeric, salt, and water into a medium pot. Bring to a boil over medium-high heat, skimming off any foam for a cleaner flavor. Once boiling, reduce to a gentle simmer, cover partially, and cook for 25 minutes until the lamb is fully cooked and tender enough to pull apart.
250 g lean lamb shoulder, cut into 3 cm pieces120 g onion, finely chopped3 g ground turmeric6 g salt900 ml water
3
Lift out the lamb with tongs and shred it finely with two forks. The finer the shreds, the more authentic and porridge-like the final texture will be. Return the shredded lamb to the pot.
250 g lean lamb shoulder, cut into 3 cm pieces
4
Stir in the rinsed cracked wheat. Simmer uncovered for 20 minutes, stirring often and scraping the bottom of the pot to prevent sticking. As the wheat softens, mash and beat the mixture with a wooden spoon or potato masher for a smoother, stretchy texture.
100 g quick-cooking cracked wheat (fine bulgur)
5
When the halim is thick, creamy, and the wheat has mostly broken down, stir in the butter. Cook for 3 more minutes, adding a splash of hot water if it becomes too thick; it should be spoonable, not stiff. Taste and adjust salt if needed.
5 g unsalted butter
6
Divide into 2 warm bowls and dust the top evenly with cinnamon. Serve hot.
2 g ground cinnamon

Origin & History

Halim is a beloved slow-cooked wheat and meat porridge found across Iran and neighboring regions, with Persian versions especially associated with breakfast and colder months. The classic preparation is cooked for many hours until the wheat and meat merge into a silky, hearty dish, often finished simply with cinnamon and sometimes sugar or melted butter.

persian lamb wheat lowfat beginner stovetop breakfast

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Steps

Rinse the cracked wheat under cold water until the water runs mostly clear. Finely chop the onion and cut the lamb into even pieces so it cooks quickly and shreds easily.

100 g quick-cooking cracked wheat (fine bulgur)120 g onion, finely chopped250 g lean lamb shoulder, cut into 3 cm pieces

Put the lamb, onion, turmeric, salt, and water into a medium pot. Bring to a boil over medium-high heat, skimming off any foam for a cleaner flavor. Once boiling, reduce to a gentle simmer, cover partially, and cook for 25 minutes until the lamb is fully cooked and tender enough to pull apart.

250 g lean lamb shoulder, cut into 3 cm pieces120 g onion, finely chopped3 g ground turmeric6 g salt900 ml water

Lift out the lamb with tongs and shred it finely with two forks. The finer the shreds, the more authentic and porridge-like the final texture will be. Return the shredded lamb to the pot.

250 g lean lamb shoulder, cut into 3 cm pieces

Stir in the rinsed cracked wheat. Simmer uncovered for 20 minutes, stirring often and scraping the bottom of the pot to prevent sticking. As the wheat softens, mash and beat the mixture with a wooden spoon or potato masher for a smoother, stretchy texture.

100 g quick-cooking cracked wheat (fine bulgur)

When the halim is thick, creamy, and the wheat has mostly broken down, stir in the butter. Cook for 3 more minutes, adding a splash of hot water if it becomes too thick; it should be spoonable, not stiff. Taste and adjust salt if needed.

5 g unsalted butter

Divide into 2 warm bowls and dust the top evenly with cinnamon. Serve hot.

2 g ground cinnamon

Origin & History