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Vegetarian Persian Haleem

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Vegan Persian Haleem

Recipe by Plant-Based Persian

A hearty, Persian wheat and mushroom porridge

  • Total Time4 hours 10 minutes
  • Yield4 people 1x
  • DietVegan

Ingredients

Units Scale
  • 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

  1. 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.
  2. Once the wheat is cooked, add to a food processor and blend. Add back to the large pot.
  3. 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.
  4. Put the mushroom mixture in the food processor and blend.
  5. 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.
  6. If preparing savory, add more salt and pepper to taste. Garnish with sesame seeds and lemon juice.
  7. 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

Find it online: https://plantbasedpersian.com/vegan-haleem/