Sweet Wheat and Lamb Porridge

Halims fall somewhere between a porridge and a puree. They have a very old tradition in Persian cooking, and this one is particularly popular as a working man’s early breakfast, served in and around bazaars. Halims are cooked all night to be ready in the early morning. A popular pastime among young, affluent Iranians living in the foothills of Tehran in the 1970s was to seek out these downtown cookshops after all-night parties because they were already serving halims for breakfast before su