Halim

Name: Halim
Prep time: 24 h
Cook time: 2 h 30 min
Total time: 26 h 30 min
Yield: 6 serving(s)
Ingredients: 2 lbs lamb shoulder or 2 lbs turkey, on the bone; 8 cups water; 2 onions, peeled and thinly sliced; 1 1/2 teaspoons sea salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon turmeric; 1 lb whole wheat grain, soaked in 4 cups of water for 24 hours, and then drained; 1/2 cup chickpeas, soaked in 4 cups of water for 24 hours, and then drained; 1/4 cup butter, melted; 1 teaspoon cinnamon; 2 tablespoons confectioners' sugar

Submitted by Hannah Petertil

"An Iranian favorite from chef Najmieh Batmanglij. This is her recipe from her Food of Life cookbook. Don't be scared off by the long prep time, it's really only 15 minutes plus 24 hours of soaking."

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photo by Jonathan Melendez

Ready In:: 26hrs 30mins
Ingredients:: 11
Serves:: 6

ingredients

BROTH
2 lbs lamb shoulder or 2 lbs turkey, on the bone
8 cups water
2 onions, peeled and thinly sliced
1 ¹⁄₂ teaspoons sea salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ teaspoon turmeric
WHEAT
1 lb whole wheat grain, soaked in 4 cups of water for 24 hours, and then drained
¹⁄₂ cup chickpeas, soaked in 4 cups of water for 24 hours, and then drained
GARNISH
¹⁄₄ cup butter, melted
1 teaspoon cinnamon
2 tablespoons confectioners' sugar

directions

Place the meat in a large, heavy-bottomed pot, add the water, bring to a boil, skim the froth as it forms until it stops forming. Add onions, salt, pepper and turmeric. Bring back to a boil. Reduce heat, cover, and simmer over low heat for 2 hours or until the meat is tender and falling off the bone. Add more warm water if needed. Stir occasionally to prevent sticking to the bottom of the pot.
Meanwhile, in a medium-sized saucepan, place the drained wheat, chickpeas, and 4 cups water. Bring to a boil, reduce heat, cover and simmer over low heat for 2 hours or until the wheat is tender. Add more warm water if necessary.
TO ASSEMBLE THE PORRIDGE:
Drain the meat thought a fine-mesh sieve. Pour back the strained stock into pot. Separate the meat from the bones and return it to the pot. Discard the bones and anything else left in the sieve. Add the cooked wheat and chickpeas to the pot. Place the pot over medium-low heat, and use a handheld mixer to puree the meat, wheat, and chickpeas in the pot, and mix for 10 to 15 minutes until you have a homogenized, slightly elastic puree and the meat and wheat have thoroughly blended together. Adjust seasoning to taste.
Spoon the porridge into individual serving bowls. Garnish to taste with a little melted butter, cinnamon, and confectioners' sugar on the top. Nush-e Jan!