Easy Persian Haleem
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Prep Time
15 mins
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Cook Time
5 hrs 15 mins
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Total Time
5 hrs 45 mins
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Servings
12
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Calories
248 kcal
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Course
Main Course, Breakfast
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Cuisine
Persian
Easy Persian Haleem
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A delicious classic Persian porridge, made with wheat and turkey. Serve it with melted ghee, cinnamon and sugar.
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Ingredients
- 2½ cups coarse bulgur
- 2 pounds turkey breast boneless and skinless
- 1 large onion cut into quarters
- 1 cinnamon stick
- 1 tbsp cinnamon
- ½ cup ghee melted
- granulated sugar for serving
- sesame seeds for topping
Instructions
- Place the bulgur in a large bowl and fill the bowl with water to it comes about 1 1/2 inch above the bulgur. Let it soak for 2 hours. The bulgur will expand and will be lighter in color.
- Drain the water, place the bulgur in a large pot and add 16 cups of water. Turn the heat to medium and let it cook for about 4 hours until the bulgur falls apart and is extra tender.
- Meanwhile, place the turkey breast in a separate pot and fill the pot with water. Add the cinnamon stick and the quartered onion. Cook the turkey with cinnamon and onion for 2 hours or until the turkey is completely cooked and tender.
- Once the bulgur is fully cooked, blend it in the pot using an immersion blender.
- Shred the turkey using a stand mixer with paddle attachment or an electric mixer. Add 1 ½ to 2 cups of the blended bulgur mix and combine to form a paste.
- Add the turkey mix back into the pot with the bulgur and stir well to combine. Simmer on medium low for about 1 hour. Mix the melted ghee with cinnamon and a pinch of salt. Add the cinnamon and ghee to the pot and stir to combine. Cook for 30 more minutes, stirring occasionally.
- Divide between bowls and top with ghee, cinnamon, and sesame seeds. Serve with granulated sugar, honey or maple syrup.
Notes
- Proper Soaking of Bulgur: Soaking the bulgur for at least 2 hours is essential. This helps the bulgur absorb water, making it cook faster and ensuring a smoother texture in the final dish.
- Low and Slow Cooking: Allow the bulgur to cook on medium heat for a prolonged period (about 4 hours). This slow cooking process breaks down the grains, creating the signature creamy texture. Stir occasionally to prevent sticking.
- Blending for Smoothness: Use an immersion blender to blend the bulgur after it’s fully cooked. This step ensures that the haleem is smooth and velvety, rather than grainy. Blend until you achieve a consistency similar to porridge.
- Shredding the Turkey: Shredding the turkey finely is important for the texture of the haleem. Using a stand mixer with a paddle attachment will make this process easier and ensure the turkey is well-incorporated into the bulgur. The turkey should be almost paste-like before it’s mixed back into the bulgur.
- Balancing Flavors with Ghee and Cinnamon: The addition of ghee (or unsalted butter) and cinnamon towards the end of the cooking process adds a rich, warm flavor to the haleem. Make sure to mix it thoroughly into the pot so the flavors are evenly distributed.
- Consistency Check: As haleem thickens during cooking, it’s important to stir it regularly, especially towards the end. The consistency should be thick but not dry. If it’s too thick, you can add a bit of hot water to reach your desired consistency.
- Personalize Your Toppings: Haleem is versatile in its toppings. While traditional toppings include sesame seeds, ghee, and a sprinkle of cinnamon, you can also experiment with sugar, maple syrup, or even a pinch of salt to cater to your taste preferences.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
24g
(8%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
60mg
(20%)
Sodium
161mg
(7%)
Potassium
324mg
(9%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 60mg | 20% |
| Sodium | 161mg | 7% |
| Potassium | 324mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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