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.
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| Murgh Haleem |
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.
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