Persian Haleem is a cream of wheat porridge that can be enjoyed sweet or savory. This Vegan Persian Haleem recipe offers a plant-based version of the traditional porridge, made with oyster mushrooms in lieu of meat.
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Why You’ll Love Vegan Persian Haleem
- Haleem is a meat and wheat porridge popular in India, Iran, and other parts of the Middle East. There are many different varieties based on the different countries and regions.
- In Iran, Haleem is traditionally served for breakfast and can be enjoyed savory or sweet with traditional oatmeal toppings. It is similar to cream of wheat but with more flavor.
- Our Persian Haleem recipe is a vegan, using oyster mushrooms. I love this Vegan Persian Haleem topped with lemon juice and sesame seeds, which are packed with nutrients (including calcium).
I was recently reading that Abdul-Baha, one of the central figures of the Baha’i Faith, helped feed the people of Haifa during World War I – when there was a blockade and the people faced famine – by growing wheat and rationing it to the people needing food. At the end of WWI, in 1920, Abdul-Baha was knighted by the British government for His service.
During the Baha’i Fast in March, Baha’is around the world abstain from food and drink from sunrise to sunset for 19 days to prepare for Naw Ruz (the New Year). This hearty, wheat dish is not only a filling meal to begin each day but also a reminder of Abdul-Baha’s life of selfless service.
Ingredients/Equipment Notes
To make this delicious Vegan Persian Haleem, you will need the following ingredients (full measurements are in the recipe card below):
- Haleem wheat (also called pelted wheat) soaked overnight and drained. You can get this at the Persian store or even Amazon.
- cooking oil
- small yellow onion diced
- garlic cloves minced
- oyster mushrooms julienned
- Salt, pepper, turmeric
You will also need the following equipment:
- Food processor for blending the ingredients into a porridge. I like this one on Amazon.
How to Make the Best Vegan Persian Haleem
- Add 5 cups of water and the soaked wheat to a large pot on medium heat. Cover and cook for 3-4 hours until tender, stirring occasionally and adding more water if needed.
- Once the wheat is cooked, add to a food processor and blend. Add back to the large pot.
- In a separate medium pan on medium heat, add the oil. Add the onion and garlic and fry for 3-5 minutes. Add the mushrooms, cinnamon, salt, turmeric, and black pepper. Fry for another 5 minutes. Add 1/4 cup water, and let cook another 5-10 minutes.
- Put the mushroom mixture in the food processor and blend.
- Add the blended mushroom mixture to the blended wheat mixture. If too thick, add more water. Cook another 1-2 hours on low heat, stirring occasionally, until well blended and creamy.
- If preparing savory, add more salt and pepper to taste. Garnish with sesame seeds and lemon juice.
- If preparing sweet, add more cinnamon and maple syrup or date syrup. I like this date syrup on Amazon.
How to Serve Persian Haleem
This Vegan Persian Haleem can be enjoyed sweet or savory:
- For a sweetened Haleem, add cinnamon and maple syrup or date syrup.
- For a savory Haleem, which I prefer, add lemon juice, salt, pepper and sesame seeds for added nutrients.
Recipe Tips
- Haleem is made with pelted wheat, which can be found at a Persian, Afghan, or Indian specialty store. You can also find pelted wheat on Amazon. This is the one I use.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
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Vegan Persian Haleem
- Total Time: 4 hours 10 minutes
- Yield: 4 people 1x
- Diet: Vegan
Description
A hearty, Persian wheat and mushroom porridge
Ingredients
- 1 1/2 cups haleem wheat (also called pelted wheat) soaked overnight and drained
- 2 Tbsp. oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 3–4 oyster mushrooms julienned
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- Pinch tumeric
- Pinch black pepper
- Sesame seeds and lemon juice for garnish
Instructions
- Add 5 cups of water and the soaked wheat to a large pot on medium heat. Cover and cook for 3-4 hours until tender, stirring occasionally and adding more water if needed.
- Once the wheat is cooked, add to a food processor and blend. Add back to the large pot.
- In a medium pan on medium heat, add the oil. Add the onion and garlic and fry for 3-5 minutes. Add the mushrooms, cinnamon, salt, turmeric, and black pepper. Fry for another 5 minutes. Add 1/4 cup water, and let cook another 5-10 minutes.
- Put the mushroom mixture in the food processor and blend.
- Add the blended mushroom mixture to the blended wheat mixture. If too thick, add more water. Cook another 1-2 hours on low heat, stirring occasionally, until well blended and creamy.
- If preparing savory, add more salt and pepper to taste. Garnish with sesame seeds and lemon juice.
- If preparing sweet, add more cinnamon and maple syrup or date syrup.
Notes
Haleem is a simple recipe, but takes time to cook. If you have a slow cooker, you can slowly cook the wheat overnight to have ready in the morning.
This recipe requires pelted wheat. You can get this at a Persian store or on Amazon.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: Iranian/Persian