cook.

Al Harees

Name: Al Harees
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: UAE
Ingredients: 250 g cracked wheat (harees wheat or bulgur), soaked overnight; 300 g chicken breast, cubed; 3 tbsp ghee or butter; 1 tsp ground cinnamon; 1 tsp ground cardamom; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 tsp salt; 0.5 tsp black pepper; 720 ml chicken stock or water; 2 tbsp vegetable oil; 0.25 cup raisins (optional); 0.25 cup sliced almonds (optional)

Slow-cooked wheat and chicken beaten to a smooth porridge, finished with butter

Ingredients

250 g cracked wheat (harees wheat or bulgur), soaked overnight

300 g chicken breast, cubed

3 tbsp ghee or butter

1 tsp ground cinnamon

1 tsp ground cardamom

2 cloves garlic, minced

1 small onion, finely chopped

1 tsp salt

0.5 tsp black pepper

720 ml chicken stock or water

2 tbsp vegetable oil

0.25 cup raisins (optional)

0.25 cup sliced almonds (optional)

Method

Soak the wheat overnight in plenty of cold water. Harees wheat will not break down without it, and no amount of extra simmering makes up for skipping it.

Drain and rinse it the next day until the water runs clear.

Sauté the aromatics: heat the oil in a large pot over medium heat. Cook the onion until translucent, about 5 minutes, then add the garlic for a minute more.

Add the spices: stir in the cinnamon and cardamom and cook for 30 seconds, until fragrant.

Everything in together: add the drained wheat and the chicken, pour in the stock, and season. The meat cooks with the grain from the start - that is how it ends up shredded through the porridge rather than sitting on top of it.

Simmer: bring it to the boil, skim the froth, then cover and cook on the lowest heat for 2 hours. Stir now and then and top up with hot water whenever it looks dry.

Beat it smooth: with a wooden spoon or a mallet, work the wheat and chicken against the side of the pot until the grains break down and no strands of chicken are left whole. This is what makes it harees rather than a grain stew.

Finish with the ghee: melt it with a pinch of cinnamon and pour it over the top in the serving dish - it should pool on the surface, not be stirred through. Scatter the raisins or almonds if using.