Haleem — Persian Wheat & Cinnamon Breakfast Porridge

Ingredients

• 1 cup pearled wheat or barley, soaked overnight
• 8 oz boneless turkey or lamb, in chunks
• 1 onion, quartered
• ½ tsp turmeric
• 6 cups water
• 4 tbsp butter, melted
• 2 tbsp sugar or honey
• 1 tsp cinnamon
• Salt to taste

Method

1. Simmer the drained wheat with the meat, onion, turmeric, and water, covered, for 75–90 minutes. Skim once at the start and stir occasionally so the grain doesn't catch on the bottom.
2. When the wheat has burst and the meat shreds at a touch, fish out the onion. Pull the meat apart with two forks.
3. Beat the whole mixture hard with a wooden spoon, or pulse briefly with a stick blender, until it becomes stretchy and uniform — haleem should pull in strands off the spoon rather than fall in lumps.
4. Loosen with hot water to a thick porridge, salt it lightly, and warm through.
5. Ladle into bowls and finish each with melted butter, a shower of cinnamon, and sugar to taste. Sweet and savory in the same spoonful is the correct experience.