Persian Halim with Chickpeas and Wheat
Let yourself be wrapped in the spiced sweetness of this halim, a treasure of Persian cuisine that warms the soul from the first light of day. Imagine tender chickpeas and cracked wheat, slowly simmered with cinnamon and turmeric until they become a smooth, nourishing cream. Each spoonful is a journey to the bazaars of Tehran, where this dish is lovingly prepared for hours. Dusted with cinnamon and sugar, topped with crunchy almonds, this halim is more than a breakfast: it's a ritual of sweetness and sharing. You'll love its velvety texture and enchanting aroma, perfect for starting the day right.
Ingredients
- Dried chickpeas250 g
- Cracked wheat (fine bulgur)150 g
- Onion1 large
- Cinnamon stick1
- Turmeric1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Clarified butter (ghee)3 tablespoons
- Ground cinnamon1 teaspoon (for garnish)
- Sugar2 tablespoons (for garnish)
- Sliced almonds50 g (for garnish)
Instructions
- 1
The day before, soak the chickpeas in cold water for at least 12 hours. Drain and rinse.
- 2
In a large pot, sauté the chopped onion in ghee until translucent. Add the chickpeas, bulgur, cinnamon stick, turmeric, salt, and pepper. Cover with water and bring to a boil.
- 3
Reduce heat, cover, and simmer for about 1.5 to 2 hours, stirring occasionally, until the chickpeas are very tender and the mixture thickens. Add hot water if needed to achieve a creamy consistency.
- 4
Remove the cinnamon stick and partially blend with an immersion blender for a smooth but still slightly grainy texture.
- 5
Serve warm in bowls, sprinkled with ground cinnamon, sugar, and toasted sliced almonds.
- 6
Enjoy this comforting breakfast, typical of cold Persian mornings.
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