Halim (Persian Wheat and Chicken Porridge)
Local name: حلیم
In short: A silky Persian breakfast porridge of slow-cooked wheat and shredded chicken, beaten smooth and topped with melted butter, cinnamon and sugar. It takes about 4 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 4 h
- Resting
- 8 h
- Total
- 4 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Halim is the porridge Iranians eat for breakfast on cold mornings, often bought from a shop that has kept the pot on the stove overnight. Wheat and chicken cook for hours until the grains dissolve, then the mixture is beaten into a smooth, stretchy paste. It is served salty-sweet, with melted butter, sugar and cinnamon on top. It takes hours, but the pot needs little attention once it is simmering.
Instructions
- Put the drained wheat, chicken, onion, turmeric, pepper and water in a large heavy pot. Bring to a boil, skim off the foam, then cover and simmer on low heat for 1 1/2 hours.
- Lift out the chicken and the onion. Discard the onion, bones and any gristle, and shred the chicken meat into fine threads.
- Return the chicken to the pot and add the salt. Continue to simmer, stirring from time to time, for 1 to 1 1/2 hours more, until the wheat grains have burst and the mixture is very thick. Add hot water if it begins to stick.
- Beat the porridge hard with a wooden spoon or potato masher for 5 minutes, until smooth and stretchy. An immersion blender used in short pulses also works.
- Simmer for 15 minutes more, stirring, until the texture is thick but still pourable. Taste and adjust the salt.
- Serve in warm bowls. Make a small well in each and pour in melted butter, then sprinkle with sugar and cinnamon.
Tips
- For speed, use a pressure cooker: cook the soaked wheat, chicken and onion for 50 minutes under pressure, then shred the chicken and beat the porridge as above. Cracked wheat cooks faster than whole berries.
- Lamb shank or turkey are traditional alternatives to chicken. For a savory serving, skip the sugar and top with fried onion and a pinch of cinnamon.
Questions and answers
Can I make halim ahead of time?
Yes. It keeps for 4 days in the fridge and thickens as it chills. Reheat it with a splash of water, beating until smooth.
Can I freeze halim?
Yes, for up to 3 months. Freeze in portions, thaw overnight in the fridge and stir in hot water as you reheat.
Is halim sweet or savory?
Both. The porridge itself is salty and meaty, and sugar, cinnamon and melted butter go on top at the table. Some people prefer it savory, with just butter and pepper.
How long does it take to make Halim (Persian Wheat and Chicken Porridge)?
About 4 h 20 min in total: 20 min of preparation and 4 h of cooking.
How many calories are in Halim (Persian Wheat and Chicken Porridge)?
About 320 kcal per serving, with 17 g of protein, 36 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 36 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
