Persian Haleem with Chickpeas and Wheat (Comforting Breakfast)
Let me tell you a story that smells of the Persian dawn. Haleem, this ancient porridge, is much more than a dish: it's a ritual of sharing. Imagining the women of the family gathered at dawn, slowly preparing this mixture of wheat and chickpeas, is to be steeped in patience and generosity. Its velvety texture and gentle spices wrap you like a warm shawl. By preparing it, you will offer your loved ones a timeless moment, where each spoonful tells centuries of tradition. Add a drizzle of ghee, and let the cinnamon transport you to the bazaars of Tehran. This breakfast is an invitation to slow down and savor the moment, simply.
Ingredients
- cracked wheat (fine bulgur)200 g
- dried chickpeas (soaked 12h)150 g
- onions (sliced)2
- olive oil3 tablespoons
- turmeric1 teaspoon
- ground cinnamon1/2 teaspoon
- salt and black pepperto taste
- clarified butter (ghee)2 tablespoons (for serving)
- cinnamon stick1 (for serving)
- powdered sugar2 tablespoons (optional)
Nutrition
Instructions
- 1
Drain the soaked chickpeas and rinse them. In a large pot, cover them with water and bring to a boil. Simmer for 30 minutes.
- 2
Add the cracked wheat, turmeric, cinnamon, salt, and pepper. Cover with hot water (about 1 liter) and cook over low heat for 30 minutes, stirring occasionally.
- 3
Meanwhile, sauté the onions in olive oil until golden and caramelized. Reserve some onions for garnish.
- 4
When the chickpeas and wheat are tender, blend the mixture with an immersion blender until creamy. Add a little hot water if necessary.
- 5
Serve the haleem hot in bowls, garnish with melted ghee, caramelized onions, a cinnamon stick, and sprinkle with sugar if desired.
- 6
Enjoy with traditional flatbread (lavash) for a complete breakfast.
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