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From Pari Ardalan Malek's Joy of Persian Cooking: Persian-American Cuisine (2000, Abjad Book Designers and Builders).

2 pounds skinless turkey breast
1 large sliced onion
2 pounds bulgur soaked for 24 hrs. (bulgur, found in Middle Eastern stores) 1/2 teaspoon salt

1. Place turkey, onion and salt in a pot.

2. Add the bulgur and enough water to barely cover ingredients, then bring to a boil.

3. Lower heat and cook until turkey is done (about 1 hour).

4. Stir occasionally, to prevent the formation of a crust on the bottom of the pan.

5. If juices evaporate before turkey is done, add 1/4 cup water.

6. When turkey is cooked, remove from pot and mash with a potato masher.

7. In a food processor, mash bulgur into a soft paste and set aside.

8. Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours.

9. Halim is traditionally served in a bowl, sprinkled with cinnamon. A bowl of sugar is always placed on the side.

Note: You may substitute lamb or beef for turkey. If you use meat, add a clove of garlic along with the onion and salt.

Preparation time: 2 hours

Serves 12-14 persons