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Shared by Ayelet Latovitch

Halim (Persian Porridge)

Yield: 6-8 servingsTime: Overnight soaking + 10 minactive + Inactive overnight cooking

Shared by Ayelet Latovitch

Halim sprinkled with sugar and cinnamon and hot tea, atop red patterned cloths.
Photography by Armando Rafael, Food Styling by Rebecca Jurkevich, Prop Styling by Vanessa Vazquez.

Halim (Persian Porridge)

Yield: 6-8 servingsTime: Overnight soaking + 10 minactive + Inactive overnight cooking

Family Journey

Mashhad, IranHadera, Israel
Tel Aviv

Ayelet Latovitch, culinary director of Asif, recommends checking the halim after it's been cooking in the oven for 6 hours. Transfer the pot from the oven and use a wooden spoon to mix the halim, making sure to scrape the bottom of the pot. This is also a good time to taste the halim and adjust the seasoning if needed. Place the covered pot back into the oven.

As a child, Ayelet knew this dish as ash, she explains. She later learned that ash is a category of dishes and this specific one is referred to as halim. “In most [Persian Jewish] homes, halim is an overnight Shabbat cholent that's served in the morning and contains meat,” she adds. Her grandmother made hers with marrow bones instead and cooked it slowly atop a large hot plate. Ayelet’s rendition trades the hot plate for an oven that’s kept at a low temperature. 

Read more about Ayelet's family in "The Persian Winter Shabbat Recipes Cooked Under a Grandmother’s Blanket" and try her recipe for polo shabati (Persian Shabbat rice with beef and dried fruit).


  • 1 cup arborio rice or any other short grain rice
  • 1 cup wheat berries
  • 1 cup dried chickpeas
  • 3-5 beef marrow bones, cut into 2 inch pieces crosswise
  • 1 tablespoons plus ½ teaspoon Kosher salt
  • 1 ½ teaspoons ground black pepper

For garnish

  • Granulated sugar
  • Ground cinnamon
Cooking ProjectsOvernight Main CoursesShabbatMeat Eastern Europe


  • Step 1

    Place the rice, wheat berries, and chickpeas into a large bowl. Completely cover with room temperature water and soak overnight or for at least 8 hours. 

  • Step 2

    Drain the rice, wheat berries and chickpeas and rinse with water. Place the rice, wheatberries and chickpeas into a 4 quart Dutch oven or stainless steel pot. 

  • Step 3

    Preheat the oven to 230° F. 

  • Step 4

    Add the beef marrow bones into a separate pot and cover completely with water. Bring to a boil over high heat and boil the marrow bones for 5 minutes. Drain the bones and rinse them with water. 

  • Step 5

    Add the marrow bones into the pot with the rice, wheat berries and chickpeas. Add the salt and pepper and 10 ½ cups of water into the pot and give the mixture a stir. Bring the mixture to a boil over high heat, skimming any foam that rises to the top. Place a lid on the pot and transfer it into the oven. Cook overnight or for at least 8 hours.

  • Step 6

    Transfer the pot out of the oven. The halim should be a porridge-like consistency. If the mixture is too liquidy you can increase the heat of the oven to 285° F, place the halim back into the oven uncovered and cook for one more hour or until it thickens into a porridge-like consistency.

  • Step 7

    Serve the halim hot. Ayelet sprinkles a bit of sugar and cinnamon on top.