Entree: United Arab Emirates – Southern Culinary Region – هريس ➤ Harees (Slow-simmered cracked wheat and meat porridge)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 2 cups (360 g) cracked wheat (hulled durum or coarse bulgur)
- 10 cups (2.4 L) water or low-sodium chicken stock
- 1 large onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 ml) ghee or unsalted butter
- 1 cinnamon stick
- 6 green cardamom pods, lightly crushed
- 2 tsp (12 g) salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 2 cloves garlic, minced
- Optional garnish: ground cinnamon for sprinkling

Instructions

1. Rinse the cracked wheat under cold water until water runs clear; drain and set aside.
2. In a large heavy pot, heat the vegetable oil over medium-high heat. Add the whole chicken and brown on all sides, about 6–8 minutes total.
3. Remove the chicken briefly, add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add the garlic and sauté 30 seconds until fragrant.
4. Return the chicken to the pot, add the cracked wheat, cinnamon stick, cardamom pods, water or stock, salt, and pepper. Bring to a gentle boil.
5. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, stirring every 15–20 minutes to prevent sticking, until the chicken is very tender and the wheat grains begin to break down.
6. Remove the chicken to a bowl, discard bones and skin, and shred the meat. Return shredded meat to the pot.
7. Using a sturdy spoon (or an immersion blender for a smoother finish), vigorously stir and mash the mixture until the wheat and meat form a cohesive, porridge-like consistency. If too thick, add up to 1 cup (240 ml) hot water or stock to loosen.
8. Stir in the ghee or butter until melted and incorporated. Adjust seasoning to taste and remove cinnamon stick and cardamom pods before serving.
9. Serve hot, drizzled with extra ghee and a light dusting of ground cinnamon if desired.