Literally meaning “patient” and “merciful,” Haleem is a thick Arabic-Persian-Iranian-India dish. Although this dish may vary in preparation from region to region, it essentially is made up of wheat, lentils, barley and meat. We prepare ours with ground chicken.
This dish is slow cooked for seven to eight hours, which results in a stew-like consistency, blending the flavors of spices. Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root, and/or green chilies and is usually eaten with naan.