Description
A hearty, Persian wheat and mushroom porridge
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
- 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