What is haleem?
Persian haleem is a thick, slow-cooked porridge traditionally made with lamb and peeled wheat. Peeled wheat can be difficult to find in many grocery stores, so this version uses coarse bulgur wheat as a more accessible alternative while keeping the same basic method and flavor. It takes hours of slow cooking, but very little of that time is hands-on, most of it is gentle, low simmering while the wheat and lamb break down into a smooth, comforting porridge.
Instructions
Soak the bulgur
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1
Rinse the coarse bulgur well. Cover with plenty of filtered water and soak overnight if possible, or for at least 4 hours. Drain before cooking.
Start the lamb and bulgur at the same time
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2
The lamb and bulgur are cooked in separate pots, but they can cook at the same time. For the lamb, place the lamb shoulder, onion, ¼ teaspoon cinnamon, and enough filtered water to cover the meat well in a pot. Bring to a gentle boil, skim away any foam if needed, then reduce the heat to low. Simmer gently for 3 to 4 hours, until the lamb is extremely tender and easily pulls apart.
Cook the bulgur
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3
At the same time, place the drained bulgur in a large, heavy-bottomed pot with 8 cups filtered water to start. Bring to a gentle boil, then reduce the heat to low. Cook for 3 to 4 hours, stirring occasionally at first and more frequently as the mixture thickens. This is not normal bulgur cooking, we are deliberately cooking it for hours until it loses its grain structure and becomes thick and porridge-like, so it needs much more water than a quick pilaf would. Add another 1 to 2 cups of hot water roughly every hour as the pot needs it, the bulgur should remain loose enough to stir and should not be allowed to dry out or stick to the bottom. By the end you may have added 4 to 5 cups beyond the starting amount. By the end, the bulgur should be very soft and mostly broken down into a thick porridge.
Prepare the lamb and broth
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4
Remove the cooked lamb from its pot. Pour the cooking liquid through a fine-mesh strainer. Discard the onion and any other solids, we only want the clear lamb broth in the haleem. Remove any bones from the lamb and shred the meat very finely.
Smooth the bulgur
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5
Mash the cooked bulgur vigorously with a wooden spoon or potato masher until creamy. For an easier, smoother texture, you can use an immersion blender briefly.
Combine
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6
Gradually add the strained lamb broth to the cooked bulgur until you reach a thick but easily stirrable consistency. Add the finely shredded lamb and mix very well. Cook together over low to medium-low heat for another 20 to 30 minutes, stirring frequently. The haleem should become thick, smooth, and cohesive, with the lamb blending into the wheat rather than remaining in obvious chunks.
Finish with butter or ghee
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7
Stir in the butter or ghee. Taste and add a little salt if desired.
How to Serve Persian Haleem
One of the nice things about haleem is that everyone can season their own bowl. Keep the main pot fairly neutral so everyone can choose how they want to eat it.
Sweet
- Ground cinnamon
- Sugar
- Optional sesame seeds
- Optional melted butter or ghee
Savory
- Salt, to taste
- Optional extra butter or ghee
For babies and toddlers: Serve the haleem plain or lightly seasoned before adding the adult toppings, including before adding sugar. If it becomes very thick, loosen your child's portion with a little warm lamb broth or water.
Ingredient note: Traditional Persian haleem is made with peeled wheat. Coarse bulgur is used here because it is easier to find and cooks into a similar soft porridge texture after a long, slow cook.
Adaptations by Age
| Age | How to serve |
|---|
| 9 to 12 months |
Serve plain, before any toppings are added. Loosen with a little warm lamb broth or water if it is too thick for your baby to manage. |
| Toddlers |
Can start to enjoy the sweet version with a light dusting of cinnamon, or the savory version with a small pinch of salt, depending on family preference. |
| Family |
Serve everyone from the same neutral pot and let each person top their own bowl sweet or savory. |
Storage
Why This Nourishes
🍖
Slow-Cooked Lamb
Hours of gentle simmering draws out minerals and gelatin from the lamb, building a rich, gut-supporting broth alongside tender, easy-to-digest meat
🌾
Bulgur Wheat
A long soak and slow cook breaks the wheat down into an easily digestible porridge, providing fiber and steady, slow-burning energy
🧈
Butter or Ghee
Stirred in at the end, adds fat-soluble vitamins A, D, E, and K2, important for a young child's rapid growth and development
🌿
Cinnamon
A traditional Persian spice used both in cooking and as a topping, gently warming and best absorbed alongside the fat in this dish
