A traditional Emirati wheat-and-chicken dish slowly cooked until smooth and comforting.
Harees is deeply associated with the UAE and wider Gulf, especially during Ramadan, Eid and family gatherings. Wheat and meat are cooked together until they become a cohesive, silky porridge.
Ingredients
- 500 g whole wheat berries or harees wheat, soaked overnight
- 900 g chicken thighs, bone-in
- 2.2 litres water
- 10 g salt
- 80 g ghee
- 2 g ground cinnamon, optional for serving
Method
- Drain the soaked wheat and combine with chicken, water and salt in a heavy pot.
- Bring to a simmer, cover and cook very gently for 90 minutes to 2 hours until the wheat is extremely soft and the chicken tender.
- Remove chicken bones and return the meat to the pot.
- Beat and stir the mixture vigorously until the wheat and chicken form a thick, cohesive porridge.
- Finish with ghee and optional cinnamon and serve hot.
Chef Notes
Harees should be smooth and unified rather than like separate grains and meat. Add hot water during cooking if needed.
Substitutions
Lamb can replace chicken with a longer cooking time.
Storage
Refrigerate for up to 3 days. Reheat with a little water until fully hot.
Allergen Notes
Wheat contains gluten; ghee contains milk.
Always Cook with Heart. Always!
Chef-tested recipe
A traditional Emirati wheat-and-chicken dish slowly cooked until smooth and comforting.
