Haleem is a wonderful hearty broth which can be eaten at any time of the day. I especially enjoy eating it during the cold winter morning’s.
My grandmother always knew to make this for me when we came to visit her in Iran, she knew it was one of my favourite dishes. I once even finished a whole pot by myself!
250g fine cracked wheat (bulgur)
1 small to medium sized onion
1 tsp salt
1/8th cup oil
For the garnish per bowl
(Note: The bowl I’m refering to is a cereal bowl)
1 tsp cinnamon (you may prefer a bit more or less)
1 tsp granulated sugar ( you can sprinkle more, depends how sweet toothed you are!)
1 Tblsp hot oil
Chop the onion and gently fry in a large pot with 1/8th cup of oil, enough to soften them.
Slice your lamb into thin pieces and add to the onions.
Gently fry them so they loose their pinkiness. Add the salt and give it a stir.
Add 250g of cracked wheat and 2.5 pints of cold water. Stir and increase the heat so that the broth starts to boil. Reduce the heat to medium low.
When the water reduces top the broth up with another 1 pint of water. Continue this method until the lamb is cooked. Note the broth should not be too thick and stogie.
Once your lamb has cooked remove the pot from the heat and using a hand blender, blend the broth so that the lamb pieces and the cracked wheat are combined. Your Haleem is now ready.
Put the pot to one side and prepare the important garnish which makes haleem what it is.
In a small bowl heat up some oil, a small ladle should be enough.
Pour the haleem into a cereal bowl or a soup bowl.
Sprinkle cinnamon on top, then sprinkle the sugar.
Now carefully take a table spoon of the hot oil and pour over the haleem, you should hear that gorgeous crackling sound of hot oil hitting the sugar and cinnamon.
Enjoy on any day, my preference is in the mornings and especially on a crispy cold one, yummy 😁 Noosh-e-jaan 😁