Harees (Emirati Wheat and Chicken Porridge)
Cracked wheat and chicken thighs cook down with onion, cinnamon and ghee until soft and thick. Six servings, 20 minutes to prep, then 150 minutes on the stove.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 700 g
- 1 tsp
- 2 tbsp
- 1 tsp
- ½ tsp
- 2 l
Process
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Rinse the cracked wheat under cold water until the water runs clear, then soak it in 1 litre of the water for 30 minutes. Drain before cooking.
Put the chicken thighs, halved onion, cinnamon stick and bay leaf in a large heavy pot. Add the remaining 1 litre water and bring to a boil over high heat, then reduce to medium-low, cover and simmer for 40 minutes until the chicken is cooked through and tender.
Lift the chicken out with tongs and set aside to cool slightly. Strain the broth, discarding the onion, cinnamon stick and bay leaf, and return the broth to the pot.
Add the drained cracked wheat to the broth, stir in 1 tsp salt, and bring to a boil. Reduce the heat to low, cover and cook for 60 minutes, stirring every 10 minutes so the wheat does not catch on the bottom.
While the wheat cooks, pull the chicken meat off the bones and shred it finely with two forks, discarding skin and bones.
Stir the shredded chicken into the pot and continue cooking uncovered over low heat for 30 to 40 minutes, mashing and beating the mixture with a wooden spoon until it is thick, smooth and porridge-like. If it becomes too stiff, add hot water a few tablespoons at a time.
Taste and adjust the salt, then stir in the black pepper if using. The harees is ready when a spoon dragged through leaves a clean trail that closes slowly.
Melt the ghee in a small pan over medium heat, pour it over the harees and dust with the ground cinnamon. Serve hot in shallow bowls.
Kitchen notes
Kitchen notes
- The most common mistake is not stirring enough: cracked wheat sinks and scorches, so scrape the bottom of the pot every 10 minutes during the first hour and more often once the chicken goes in.
- Doneness is texture, not time: the grains should be completely broken down and the mixture should hold a soft mound on a spoon, not sit in a pool of liquid.
- A heavy-bottomed pot or a slow cooker on low makes the long simmer far safer; if using a slow cooker, cook the wheat and broth on low for 4 hours before adding the chicken.
- If the harees tightens as it stands, loosen it with hot water or a little hot broth rather than cold water, which makes it gluey.
Substitutions
- ghee→unsalted butter or olive oil
- chicken thighs→lamb shoulder, cut into chunks and simmered 60 minutes before adding the wheat
- cracked wheat→coarse bulgur, soaked 30 minutes and cooked 15 minutes less
Storage & reheating
Cool the harees within 2 hours, then store it in an airtight container in the fridge for up to 3 days; it thickens considerably when cold. Reheat in a saucepan over low heat with 2 to 3 tablespoons of water or broth per portion, stirring constantly until hot, or microwave covered in 1-minute bursts. It freezes well for up to 2 months in portion-sized containers; thaw overnight in the fridge and reheat as above.
FAQ
The questions we get asked most
Why did my harees turn out gluey and stiff?
Too little liquid or too high a heat during the long simmer makes the wheat paste-like. Cook it covered on low and keep a kettle of hot water nearby, adding a few tablespoons whenever the mixture stops moving easily. Beating it with a wooden spoon at the end also smooths the texture.
Can I make harees in a slow cooker?
Yes. Put the soaked cracked wheat, broth, chicken and salt in the slow cooker and cook on low for 5 to 6 hours, then shred the chicken, return it and beat the mixture well. Slow cookers do not brown, so the finished harees will be paler but just as soft.
Can I use lamb instead of chicken?
Lamb is the traditional alternative. Use 700 g of boneless shoulder, simmer it in the water with the onion and spices for 60 minutes until tender, then proceed with the wheat. Lamb releases more fat, so skim the broth before adding the wheat.
How do I know when the harees is properly cooked?
The wheat grains should no longer be visible as separate pieces and the mixture should fall from a spoon in a slow, heavy ribbon. Drag a spoon across the surface: the trail should close within a few seconds. If it still looks grainy, cook it 15 minutes longer on low.
Can I use quick-cooking bulgur or oats?
Fine bulgur and oats break down too fast and give a pasty result. Use coarse cracked wheat or coarse bulgur and keep the long, slow cook; if that is all you have, reduce the simmering time and check every 10 minutes.
Why is my harees bland even though I added salt?
Salt added at the start is absorbed by the wheat, so it tastes flat at the end. Season in two stages: a teaspoon with the wheat and another taste-check after the chicken is stirred in. The ghee and cinnamon at the end also carry a lot of the flavor, so do not skip them.
Can I prepare harees ahead for a gathering?
Yes. Cook it fully, cool it quickly and refrigerate for up to 3 days. Reheat gently with a splash of water or broth, stirring until it is smooth again, then finish with fresh ghee and cinnamon just before serving so the topping stays fragrant.
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