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5 from 1 vote

Persian Halim

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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Main Course
Cuisine: Persian
Keyword: Persian Halim
Servings: 4 persons
Calories: 2446kcal
Author: Atieh Barati


  • 2 cups Barley/wheat germ 1302 Cal
  • 4 cups Water
  • 300 g Shredded meat chuck meat is best (750 Cal)
  • 1 Medium-sized onion 41 Cal
  • 1 ½ tsp Salt 1 Cal
  • ½ tsp Pepper 1 Cal
  • 2 cups Whole milk 298 Cal
  • 2 tsp Cinnamon 1 Cal
  • A generous pinch of sesame seed 52 Cal
  • Sugar or salt as desired typically Halim is served with sugar and most often than not it’s a sweet dish, but some don’t like it that way, so they add salt


  • In a medium pot, add two cups of water, the meat of your choice (beef, lamb, chicken or turkey), two halves of a medium-sized onion, 1 ½ teaspoon salt, and ½ teaspoon pepper.
  • Turn the heat on low and let it cook overnight
  • In another pot, boil the remaining two cups of water and add two cups of wheat germ or barley.
  • Let it simmer overnight on very low heat until cooked.
  • Strain the broth and shred the meat.
  • Mix the shredded meat with cooked barley, pour 2 cups of whole milk to the mix, and let it simmer for thirty to forty minutes. Don’t worry about over-cooking because Halim has a paste-like consistency.
  • Once everything is completely cooked, get your trusted blender and blend until you can’t visually tell the ingredients apart.
  • For garnish, use cinnamon, sesame seed, and a little bit of shredded meat.
  • You can also add a tablespoon of vegetable oil on top if you want an unhealthy but incredibly delicious version of this Halim.
  • Mix the garnishes with the Halim and enjoy with bread.
  • Notes:
  • Wheat Halim is originally bland, and you can season it with salt or sugar and cinnamon. (depending on if you have a sweet tooth or not).
  • Back in the day, when calorie counting wasn’t a thing, chefs used to make Halim tasty, the best way they knew how; By using a ton of fat. So if you want a tastier Halim, you can use oil and cream too.
  • If you want to make oats Halim, use oats instead of barley.
  • If you don’t have milk lying around, but you want Halim, just don’t add milk, and you will have an equally tasty wheat Halim.


Fun Fact
Milk Halim counts as a special breakfast; that’s why in Isfahan, milk Halim is widely served only on Fridays, which is the Persian weekend.