Hani Porridge | Canned Persian Halim (Haleem) 500g (9 Cans)

The word Halim comes from the Arabic language meaning shredded meat. Halim is a very popular food in the Middle East, Central Asia, and the Indian subcontinent. There are many varieties of Halim based on different regions. Persian Halim is different from the Halims served in the Arabic countries, and here is what you need to know about this Persian cuisine.

About a thousand years ago, the Alawites used to cook Halim only on sacred nights, and by morning they would hand out the food they had prepared to people. This act was called “giving out Nazri”, and “Nazri” meant free food. They believed that Halim was the most difficult and most time-consuming food to cook, making their Nazri more meaningful.

Time passed. Persians kept the holy meaning of cooking Halim, but they also added a new sense to it. Halim was served warm, and it counted as breakfast. So on the long cold nights of winter, the people of Jasb (a city in the middle of Iran) cooked this food throughout the night. They served it as a hot breakfast to their family members, warming them up for the cold day ahead. They did this for the entire season.

Nowadays there are Halim shops all over the world; those who want Halim for breakfast, often buy theirs from these shops. It is served year-round and in varieties too.

The original Halim, the one that started it all, is made from barley, shredded meat (beef, lamb, chicken or turkey) and spices. This dish is cooked for several hours, which results in a paste-like consistency, blending the flavours of spices, meat, barley, and wheat.