Iranian Haleem
Turkey, bulgur and sesame come together in this Persian dish, fragrant with cinnamon and simmered on the stove.
3 hr 10 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 180 min · 190 min total
- medium
- 1
Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done, add 1/4 cup water. When turkey is cooked, remove from the pot and mash with a potato masher.
- 2
Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil. Stir occasionally, to prevent the formation of a crust on the bottom of the pan.
- 3
In a food processor, mash bulgur into a soft paste and set aside. Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.
- 4
Serve it in a bowl, sprinkled with cinnamon.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
