Haleem

Dishoom p. ███-███

Haleem is a thick, savoury porridge, made of cracked wheat, daal, lamb and spices, cooked over several hours and pounded to a smooth consistency. It is one of the more challenging recipes in this book, requiring unusual ingredients and some patience. With good care, these will be richly rewarded. This is a richer, creamier version of the haleem shared on the streets of Bombay during Muharram. Naved learnt the recipe while working with the esteemed chef Imtiaz Qureshi in Bombay. Chef Imtiaz was awarded one of the highest civilian honours in India, the Padma Shri, for his contribution to the culinary arts.