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Vegan, Plant-based, Persian, Iranian, Haleem, Wheat Porridge

Vegan Haleem

  • Author: Plant-Based Persian
  • Total Time: 4 hours 10 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


A hearty, wheat and mushroom porridge


  • 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
  • 34 oyster mushrooms julienned
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • Pinch tumeric
  • Pinch black pepper
  • Sesame seeds and lemon juice for garnish


  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. Add more salt and pepper to taste.
  7. Garnish with sesame seeds and lemon juice.


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.

  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, Haleem, Halim, Porridge