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1
Start the Pot
15 Mins
Bring to the boil, ~100°C (212°F), then simmer
Put the drained wheat, the chicken breasts, the quartered onion and the water in a large, heavy pot. Bring to the boil over medium-high heat, skimming off any foam that rises, then reduce to the barest simmer.
Skimming the foam in the first minutes keeps the porridge clean-tasting and pale, not grey.
Done when: The water is clear of foam and the pot is barely bubbling.
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2
Simmer Until the Wheat Breaks Down
150 Mins
Gentle simmer, ~95°C (200°F)
Cover the pot with the lid slightly ajar and simmer very gently for 2 1/2 hours, stirring every 20 minutes and scraping the bottom so the wheat does not catch. Add a splash of hot water if the pot gets too thick. The chicken must reach 74°C (165°F) at the thickest part.
The lowest heat you can manage is the secret — harees should barely move, not boil, or it will stick and scorch.
Done when: The wheat berries have burst open and turned soft and creamy, and the chicken is falling apart.
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3
Shred the Chicken & Beat the Porridge
15 Mins
Low heat, ~120°C (250°F)
Lift out the chicken and shred it finely with two forks, discarding nothing but any gristle. Return the shredded chicken to the pot and beat the whole mixture vigorously with a wooden spoon for 10 minutes, pressing the wheat against the side of the pot, until it turns into a smooth, thick porridge with fine shreds of chicken through it.
Beating is what makes harees, not blending — a wooden spoon gives the silky texture with a little chew left in the grain.
Done when: The porridge is smooth and creamy, holds a soft peak on the spoon, and no whole wheat berries remain.
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4
Season with Ghee & Cardamom
5 Mins
Low heat, ~120°C (250°F)
Stir in the ghee, the cardamom and the salt, and cook for 5 more minutes, tasting and adjusting the salt. The porridge should be thick enough to mound on a spoon but still flow slowly.
Season at the very end — the long simmer concentrates the flavour, and salt added early can make the finished bowl too salty.
Done when: The ghee has melted through the porridge and it tastes seasoned and rounded, not flat.
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5
Serve with Butter & Cinnamon
5 Mins
Serve hot, above 63°C (145°F)
Ladle into wide bowls, make a small well in the centre of each, and pour in a spoonful of melted butter. Dust lightly with cinnamon and serve hot, above 63°C (145°F).
Serve the butter in a well, not stirred in — the first spoonful should be hot porridge with a little melted butter, which is the classic way to eat it.
Done when: The bowls are steaming, with a glossy pool of butter in the centre of each.
auto_awesome Finishing Touches & Plating
Ladle the harees into wide bowls, make a small well in the centre of each, and pour in a spoonful of melted ghee. Dust lightly with cinnamon and serve hot.
Kuwait
1h 50m
France
Vietnam