Name of the dish and origin:
The dish is called Haleem. The place of origin is the Middle East. It is usually made with some grain and meat cooked for long periods of time until it has a paste-like consistency. It is considered a breakfast dish in Iran. Persian Haleem is more sweet than other Haleems.
What inspired you to make the dish:
It is a very unique dish to make, and we never made it before. I was in the mood for a hardy dish.
What did you like about the food:
It was sweet and savory, which is a good combination. The texture was good, but I think we can improve on it with practice.
What would you have done differently or how did you modify the recipe:
We did not modify the recipe. There are a few things we would have done differently. One is we could have cooked it longer which would have softened the dish a little more. Second, we could have cooked the meat and the grain separately, as opposed to together; this would have improved the texture.
What recipe did you use:
Authors: Sara Mahini, Kian Mahini
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