Nourishing Persian Haleem: Oat Porridge with Chicken
Not only is my Persian Haleem Oat Porridge super cozy and comforting, it’s super easy to make with only a few ingredients. It’s a delicious and creamy option for breakfast, lunch, or dinner. The warming sprinkle of cinnamon, along side gentle oats, chicken and nourishing chicken broth, make this meal a healing choice for gut inflammation and nostalgic flavors.
Traditionally, haleem is served for breakfast and made with cracked wheat and shredded lamb, garnished indulgently with melted butter, granulated sugar, cinnamon, and sometimes a toasted piece of sangak bread on the side. Although the original version is decadent and delicious, it can take longer to cook and can be too heavy for frequent enjoyment.
I love topping my Haleem Porridge with poached fruit or tart jam. Cranberry jam (AKA sauce) in particular is a delicious combination.
Here is Haleem on my brunch table, served with Khormah Maloos Persian dates and eggs.
Haleem Oat Porridge featured on my Brunch Table!
In my quest of cutting out inflammation and any added sugar, I’ve been experimenting with adding cooked and peeled apples and quince instead of anything prepared with sugar. I love the results and happy I have an alternative to use.
Poached Quince on Persian Oat and Chicken Porridge
My Persian Haleem Porridge is a savory oatmeal dish, with a creamy texture similar to congee or a rice pudding. I use an immersion hand blender for an even smoother consistency. It’s quick to cook and stores great in the fridge or freezer. If freezing, I like to make smaller packages for easy, single servings.
Haleem is great for kids too, as well as new moms. When I’m looking for a cozy feel good, homemade meal, to give away or make for myself, I look no further than my Haleem porridge. Here is my Haleem all wrapped up and ready for to go to my friend house for lunch.
Haleem is a topic we cover on the Modern Persian Food podcast as well, listen to the episode here!
Nourishing Persian Haleem: Oat Porridge with Chicken
Not only is my Persian Haleem Oat Porridge super cozy and comforting, it’s super easy to make with only a few ingredients. It’s a delicious and creamy option for breakfast, lunch, or dinner. The warming sprinkle of cinnamon, along side gentle oats, chicken and nourishing chicken broth, make this meal a healing choice for gut inflammation and nostalgic flavors.
Ingredients
- 4 cups rolled oats
- 10 cups bone broth or water
- 4 skinless and boneless chicken thighs, cut into chunks
- 1 teaspoon sea salt
Instructions
1. Combine all ingredients in large pot and bring to a boil. Lower heat, cover, and simmer for 45 minutes until oats are soft and chicken is cooked through.
2. Puree with emersion blender for a creamy consistency.
3. Serve Haleem warm with poached fruit or jam and a heavy sprinkle of cinnamon.
Notes
Mix thoroughly several times during the cooking process so it doesn’t stick to the bottom.
Freeze individual sized portions for an easy meal.