Khaleeji
Harees
Ingredients
The quantities follow this count.
How to cook it
-
Soak the wheat berries in cold water overnight, then drain and combine them in a heavy pot with the chicken, onion, cardamom, cinnamon stick, bay leaf, salt and the measured water.
-
Bring to a boil, skimming any foam, then cover and simmer gently for 2 hours, stirring occasionally and topping up with hot water if it looks dry, until the wheat is fully soft and the chicken is falling off the bone.
-
Lift out the chicken, discard the bones and any skin, and shred the meat finely, then discard the cinnamon stick and bay leaf.
-
Return the shredded chicken to the pot and beat the porridge vigorously with a wooden spoon, or blend briefly with an immersion blender, for 10 minutes until it turns smooth and thick, adding a splash of hot water if it seizes up.
-
Stir in half the ghee, taste and adjust the salt, then ladle into bowls, drizzle with the remaining ghee, dust with ground cinnamon, and serve for a slow Friday or Eid morning.
Watch how to cook Harees
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Khaleeji dinner is a plate rather than a single dish. These are the courses that normally sit beside Harees, read from the same composition Dinejot builds a real meal from.
-
What it is eaten with
-
Something cool and fresh
-
The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Harees carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Chicken Kabsa |
| Gluten | Yes | Bayd bil Tamat (Eggs in Tomato Sauce) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 550 kcal
- Protein
- 32 g
- Carbs
- 42 g
- Fat
- 28 g
- Fiber
- 7 g
- Sugar
- 1 g
- Sodium
- 840 mg
- Saturated fat
- 13 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Harees takes about 150 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish. It also turns up at Eid.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.