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Emirati Harees (Wheat and Chicken Porridge)

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Emirati harees, smooth wheat and shredded chicken porridge with cinnamon.
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Harees is a deeply comforting Emirati dish of cracked wheat and chicken cooked until tender, then stirred into a smooth, cohesive porridge with warm cardamom and cinnamon.

Cook the wheat and chicken slowly until both are very soft, shred the chicken, and beat the mixture until the grains and meat become creamy and spoonable.

Soak the wheat thoroughly and keep the pot at a low simmer; rushing either step leaves the grains firm and the porridge uneven.

Serving Suggestions

Serve warm with a light drizzle of olive oil and a pinch of cinnamon or black pepper.

A wooden spoon stirring thick Emirati harees in a heavy pot beside soaked wheat, shredded chicken, cardamom, and cinnamon on a simple kitchen table.

Recipe Notes

Refrigerate for up to 3 days. Reheat gently with a splash of water because harees thickens as it cools.

Emirati harees, smooth wheat and shredded chicken porridge with cinnamon.

Emirati Harees (Wheat and Chicken Porridge)

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A smooth Emirati wheat-and-chicken porridge gently seasoned with cardamom and cinnamon.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Emirati
Calories: 465
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Harees
  • 2 cups cracked wheat rinsed and soaked for 8 hours
  • 1 1/2 lb boneless chicken thighs
  • 8 cups water plus more as needed
  • 2 large cardamom pods lightly crushed
  • 1 small cinnamon stick
  • 1 1/2 tsp fine salt
  • 2 tbsp olive oil for serving
  • 1/2 tsp ground cinnamon for serving

Equipment

  • Large bowl
  • Heavy pot
  • Wooden spoon
  • Fine-mesh sieve
  • Hand blender or potato masher

Method
 

Cook the wheat and chicken:
  1. Drain the soaked wheat and place it in a heavy pot with the chicken, water, cardamom, cinnamon stick, and salt.
  2. Bring to a boil, skim the surface, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally, until the wheat is very soft and the chicken is tender.
  3. Transfer the chicken to a plate. Remove the cardamom and cinnamon stick.
Beat and finish:
  1. Shred the chicken finely with two forks and return it to the pot.
  2. Beat the wheat and chicken firmly with a wooden spoon or potato masher for 10 to 15 minutes, until the grains break down into a thick, smooth porridge. Add hot water a little at a time if needed.
  3. Taste and adjust the salt. Spoon into bowls and finish with olive oil and ground cinnamon.

Nutrition

Calories: 465kcalCarbohydrates: 51gProtein: 35gFat: 13gSaturated Fat: 3gCholesterol: 145mgSodium: 690mgFiber: 7gSugar: 1g

Notes

  • Harees should be thick but soft enough to settle into a smooth mound.
  • Use a hand blender briefly only if needed; over-blending can make the texture gummy.

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