AI-generated photo.
Pakistani · Iconic · Pakistan
Haleem
Also called حلیم
Haleem, a dish from Pakistan (حلیم).
Pai editors’ mark 4 / 5
Plan, list, and collections
Haleem is cooked in Pakistan as its own dish. Simmer meat, lentils, and barley until they can be beaten together, then fry onion for the top. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
84
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 30%
- Carbs 52%
- Fat 18%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 42.7 g of protein in the serving.
Watch · Low sodium
About 459 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Dry brown lentils176 kcal
- Dry pearl barley176 kcal
- Beef sirloin152 kcal
- Ghee44 kcal
- Yellow onion18 kcal
- Fresh ginger3 kcal
Glycemic load
Estimated glycemic load for this count: 27.6. The bands come from the ingredient table.
Portion
One serving, as written, is about 571 kcal.
Allergens. Gluten, Milk
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 428 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 571 kcal | 29% |
| Protein | 42.7 g | 85% |
| Carbohydrate | 75.5 g | 27% |
| Fiber | 14.2 g | 51% |
| Total sugars | 3.4 g | 7% |
| Fat | 11.5 g | 15% |
| Saturated fat | 5.1 g | 26% |
| Cholesterol | 81 mg | 27% |
| Sodium | 459 mg | 20% |
| Potassium | 946 mg | 20% |
| Calcium | 57 mg | 4% |
| Iron | 6.6 mg | 37% |
| Magnesium | 72 mg | 17% |
| Zinc | 5.8 mg | 53% |
| Vitamin A | 43 mcg | 5% |
| Vitamin C | 3.5 mg | 4% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E | 0.5 mg | 3% |
| Vitamin K | 3 mcg | 3% |
| Thiamin (B1) · estimate | 0.3 mg | 26% |
| Riboflavin (B2) · estimate | 0.2 mg | 18% |
| Niacin (B3) · estimate | 11.7 mg | 73% |
| Vitamin B6 | 0.9 mg | 51% |
| Folate · estimate | 55 mcg | 14% |
| Vitamin B12 | 1.3 mcg | 56% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Protein is high enough to make the meal satisfying.
- Fiber is generous, which helps the meal carry you.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin1 lb450 g
Dry brown lentils1 cup200 g
Dry pearl barley1 cup200 g
Yellow onion1 onion180 g
Fresh ginger1 piece16 g
Garam masala1 tsp2 g
Ghee1.5 tbsp20 g
Kosher salt1 tsp4 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Set a heavy pot over medium heat. For Haleem, start here: simmer meat, lentils, and barley until they can be beaten together, then fry onion for the top.
AI-generated photo.
2Simmer meat, lentils, and barley until they can be beaten together, then fry onion for the top.
Cook 70 min
AI-generated photo.
3The liquid should be quiet and the center tender. Stop when this is true of Haleem: Simmer meat, lentils, and barley until they can be beaten together, then fry onion for the top.
AI-generated photo.
4Ladle it into warm bowls. Haleem is eaten in Pakistan as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Haleem is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.
If it goes wrong
- Haleem looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Haleem spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Haleem, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Haleem is cooked by simmer in Pakistan. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: Gluten, Milk.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.