Halim - Iranian green lentil porridge

Photo: Elena Moskalenko
Lentils green1 stackBulgur1 stack1 pieceDuck breast2 pieces)Leek1 stalkGarlic2 teethSweet potato50 gramsSumac1 tbsp.Turmeric1 tbsp.1 tbsp.Ground paprika1 tbsp.Ground black pepper1 tbsp.Lemon juice2 tbsp.Sugar30 gramsOlive oil30 milliliters
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  • Servings:

Hearty and warming. Iranian green lentil porridge ideally brightens legumes in the fall and winter. Wday.ru highly recommends this recipe to bookmark.


Bulgur and all the dry spices pour into a saucepan with a thick bottom, calcined until the bread aroma of bulgur appears, stirring constantly. Make sure the spices do not burn!

Pour the green lentils into the baked bulgur, pour in water in the ratio 1: 2, salt and boil the lentils until soft.

Blender the mashed croup mix in mashed potatoes.

On duck breasts with a sharp knife to make incisions crosswise. Fry breasts on moderate temperature, skin down for 20 minutes.Then add the temperature and fry the breasts on the other side. Put the finished breasts on a plate, cool slightly and cut into slices.

Leek stalk and a small piece of yam chop sticks, chop garlic - spasserovat vegetables in duck fat.

Quince cut into thin slices. In a separate pan, heat the olive oil, fold the quince, pour with lemon juice and sprinkle with sugar. At a moderate temperature, fry the quince, until the sugar turns into a caramel sauce.

Halim of green lentils put on a dish, garnish with pieces of duck breast, vegetables and quince, pour over all the generously melted duck fat. Serve with greens and pomegranate seeds.

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