Persian Haleem with Turkey Recipe

Persian Haleem with Turkey

• Difficulty: Easy
• Servings: 8
• Nutritional Information per Serving:
  • Calories: 763
  • Total Fat: 38 g
  • Saturated Fat: 16 g
  • Carbohydrates: 36 g
  • Dietary Fiber: 6 g
  • Sugar: 1 g
  • Protein: 68 g
  • Cholesterol: 230 mg
  • Sodium: 858 mg
• Total Time: 7 hours 30 minutes (includes soaking)
• Active Time: 30 minutes

Discover the comforting warmth of Persian Haleem, a beloved Iranian breakfast staple perfect for cozy weekends. This "wheat and meat" porridge, traditionally simmered overnight, gets a modern twist with coarse bulgur and tender turkeymaking it easier to prepare at home. Mild and versatile, enjoy it sweetened with cinnamon sugar for a delightful treat or savory with just a hint of spice. Either way, its hearty richness will fuel your day with satisfaction and joy. Whip up this crowd-pleaser and savor the authentic flavors that bring family together![1]

Ingredients

• 2 1/2 cups coarse bulgur
• 1 split boneless, skinless turkey breast (1 1/2 to 2 pounds)
• 1 cinnamon stick
• 1 large onion, quartered
• 3/4 cup ghee or unsalted butter (1 1/2 sticks), melted
• 1 1/2 teaspoons ground cinnamon, plus extra for serving
• Kosher salt
• Granulated sugar, for serving
• Sesame seeds, for garnish

Instructions

1. Place the bulgur in a large bowl and cover with 8 cups of water. Stir, then cover with plastic wrap or a clean kitchen towel. Let soak until tender, about 2 hours. Drain and discard the water.
2. Transfer bulgur to a large pot, add 10 cups of water, and bring to a simmer over medium-high heat. Reduce to medium, prop lid open with a wooden spoon to prevent overflow. Cook, stirring occasionally, until bulgur breaks down into thick soup, 3 1/2 to 4 hoursadding 2 cups water hourly (16 cups total).[1]
3. Meanwhile, simmer turkey breast with cinnamon stick and onion in a separate pot, covered with water, until it reaches 165F, about 1 hour 30 minutes.
4. Puree bulgur smooth with an immersion blender, or in batches with a blender, straining for extra silkiness.[1]
5. Shred cooked turkey finely using a stand mixer paddle or handheld mixer for 2 minutes. Mix in 1 cup pureed bulgur (up to 1/2 cup more) to form a thick paste.[1]
6. Combine turkey paste with remaining bulgur. Simmer gently over medium-low. Stir in half the melted ghee mixed with ground cinnamon and 1/2 teaspoon salt. Cook 1 hour, stirring, until flavors meld and it thickens beautifully.[1]
7. Ladle into eight bowls. Drizzle each with 1 tablespoon remaining ghee, dust with cinnamon, and add sugar and sesame seeds to taste. Dive in and let the magic unfold![1]

Cook's Note: Swap turkey for 1 1/2 to 2 pounds boneless lamb shouldercooking stays the same for equally delicious results.