20-Min Halim — Creamy Lamb & Wheat Porridge
Iranian comfort in a bowl: tender lamb shreds, wheat grains, and chickpeas melded into a silky, savory porridge. Topped with crispy onions and a drizzle of ghee.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb lamb shoulder, diced small
- ½ cup wheat grains (or pearl barley)
- ¾ cup canned chickpeas, drained
- 1 medium yellow onion, divided
- 4 cups chicken or lamb stock
- 2 tbsp ghee or oil
Instructions
- 1
Heat ghee in a large pot over medium-high. Dice half the onion and add to the pot with lamb; brown the meat, breaking up any clumps, ~5 minutes.
- 2
Add wheat grains and stir to coat with ghee. Pour in stock and bring to a boil, then reduce heat to low and cover.
- 3
Simmer covered for 12 minutes, stirring occasionally. The wheat should soften and soup should thicken.
- 4
Stir in chickpeas. If the porridge looks thin, simmer uncovered 2 more minutes until it reaches a creamy, porridge-like consistency.
- 5
While it cooks, thinly slice the remaining onion half and pan-fry in 1 tbsp oil over medium until golden and crispy, ~4 minutes.
- 6
Season the halim with salt and pepper. Serve hot, topped with crispy onions and a drizzle of ghee.
Tools you’ll need
- large heavy-bottomed pot with lid
- small skillet
- wooden spoon
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
