Persian Haleem with Wheat and Lamb — Comforting Breakfast
Persian haleem is a traditional comforting dish, often enjoyed for breakfast or during Ramadan nights. Its creamy texture, from tender wheat and lamb, will envelop you in warmth. Fragrant with cinnamon and turmeric, it is enhanced by a touch of honey and crunchy almonds. It's a true hug for cold mornings, reminding you of the generosity of Persian cuisine. Try it, you won't be disappointed!
Ingredients
- Cracked wheat (fine bulgur)200 g
- Boneless lamb shoulder300 g
- Onion1
- Butter30 g
- Ground cinnamon1 tsp
- Turmeric1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Sugar1 tbsp
- Water1.5 liters
- Toasted sliced almonds2 tbsp
- Honey2 tbsp
- Plain yogurt4 tbsp
Instructions
- 1
Rinse the cracked wheat under cold water and drain. Finely chop the onion.
- 2
In a large pot, melt the butter and sauté the onion until translucent. Add the lamb cut into small cubes and brown on all sides.
- 3
Add the cracked wheat, turmeric, cinnamon, salt, pepper, and water. Bring to a boil, then reduce heat and simmer covered for 1 hour, stirring occasionally until the wheat is very tender and the mixture is creamy.
- 4
Add the sugar and continue cooking for 5 minutes. Adjust seasoning.
- 5
Serve hot in bowls, drizzled with honey, sprinkled with toasted sliced almonds, and accompanied by a spoonful of plain yogurt.
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