Harissa ( Wheat Bulgar Porridge From South of Iran)

Haleem,  or hareesa is a thick and delicious porridge. Basically, this dish is made of boiled ground wheat or barley (bulgur) mixed with spiced meat….Haleem ( Halim) is popular dish in Iran, Arab countries around the Persian Gulf, Azerbaijan, Armenia, Turkey, Pakistan, India and Bangladesh.


Haleem, hareesa, Jareesh, Keskeh or Arizah has different recipes and varies from region to region.

Haresse or halim is a dish for breakfast, and very popular especially during month of the Ramadan and also as a breakfast in the weekends. According to Wikipedia, the first written Hareese recipe dates back to the 10th century.


This is a slow cooked dish for 6-7 hours. My following recipe belongs to South of Iran and in  cities South of Iran, this dish is called ‘ Hareese’ that is served as breakfast. 

The meat for this dish might be lamb, beef, mutton, turkey or chicken. The key point is frying the meat in spices such as turmeric and cinnamon which gives it amazing flavour.



  • 250g lamb meat
  • 1 cup wheat bulgur, soaked in the water overnight
  • 7 cups water
  • 1 tbsp cinnamon powder
  • 2 tbsp white sugar
  • ½ tsp turmeric
  • 2tbsp black or white sesame seeds
  • butter
  • Vegetable oil
  • pinch of salt


Heat the oil in a pot and add the meat. Fry the meat until brown. Then add turmeric and 1 half of cinnamon powder to the meat and saute for 2 minutes. This will give lovely flavour to the meat. Now add water to the pot and bring it to a boil.

Drain the bulgur and once water starts to boil, add, pinch of salt, bulgur, black sesame seeds, and sugar.

Reduce the heat and allow to cook until meat is tender and dish is thickened. Once dish has reached to consistency, you need to mash it. Traditionally a wooden masher was used, but nowadays you can use a blender or mixer and make it puree.

Serve harissa in a platter, topping with melted butter, cinnamon, sugar and sesame seeds.



Author: rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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