Entree: Kuwait – هريس ➤ Harees (Slow-cooked cracked wheat porridge mixed with tender meat)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 2 hrs

Total 4 hrs 30 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg)
- 2 cups (360 g) hulled cracked wheat
- 8 cups (1.9 L) chicken broth
- 4 tbsp (60 g) ghee or unsalted butter, plus extra for serving
- 1 large onion, quartered (about 8 oz / 225 g)
- 2 cinnamon sticks (approx. 6 g)
- 4 green cardamom pods, lightly crushed (approx. 1 g)
- 1 bay leaf (approx. 1 g)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (12 g) granulated sugar for garnish (optional)
- 1 tsp (3 g) ground cinnamon for garnish (optional)

Instructions

1. Rinse the hulled cracked wheat under cold water until water runs clear; soak in cold water to cover for 2 hours or refrigerate and soak overnight for faster cooking. Drain and set aside.
2. In a large heavy pot, combine the whole chicken, quartered onion, cinnamon sticks, cardamom pods, bay leaf, 6 cups (1.4 L) of the chicken broth, and 1 tsp (6 g) salt. Bring to a gentle boil, skim any foam, then reduce heat to a simmer and cook until the chicken is tender, about 45–60 minutes.
3. Remove the chicken and strain the broth into a bowl; reserve 6 cups (1.4 L) of strained broth and set aside. When cool enough to handle, remove skin and bones and shred the meat into small pieces, discarding bones and skin.
4. Return the shredded chicken meat to the pot. Add the drained soaked wheat and the reserved 6 cups (1.4 L) strained broth (add extra water/broth as needed to cover by about 1 inch / 2.5 cm). Bring to a boil, then reduce to a low simmer.
5. Cook, stirring occasionally and breaking down the wheat and meat with the back of a spoon or a sturdy masher, until the wheat is soft and the mixture becomes a thick, homogenous porridge, about 1 to 1½ hours. Add additional hot water or broth if it becomes too thick.
6. Stir in 4 tbsp (60 g) ghee or unsalted butter and adjust seasoning with salt and 1/2 tsp (1 g) black pepper. Continue to mash briefly to reach a smooth, porridge-like consistency.
7. To serve, ladle into bowls, top each portion with a small knob of ghee and a light sprinkle of ground cinnamon (1 tsp / 3 g) and sugar (1 tbsp / 12 g) if using. Serve hot.