This is no ordinary gruel. Haleem is a stick-to-your-ribs porridge made with wheat berries and shredded, pounded lamb. It’s topped with melted butter, brown sugar, and seven spices, lending it a mysterious and complex sweet-and-savory flavor. The Iranian specialty is served daily at Takht-e Tavoos in Toronto, along with kalleh pacheh (a Bizarre Foods-caliber soup made with boiled sheep’s head, hoof, tongue, and eyeball) and a variety of accessible breakfast platters (the paneer boroshteh comes with grilled halloumi, smoked salmon, marinated olives, fried potatoes, fresh feta, and two sunny-side-up eggs). Of the three weekend-only specials, the Sabzevari-style kahem eshkeneh is the dish to try: Persian whey and eggs mixed with sautéed onions, garlic, tomatoes, potatoes, and herbs. Steaming glasses of chai tea and toasted flatbread are always complimentary.
1120 College St., Toronto, ON, Canada; +1-647-352-7322.