Harees

🔥 Prep

• Rinse 2 cups of wheat under cold water, then soak in water for at least 4 hours or overnight.
• Cut the 1 kg chicken into medium pieces (about 2‑3 cm) and rinse.
• Measure out 0.5 cup (1 stick) of butter, 1 tsp cinnamon, and 2 tsp salt; set aside.

🔥 Cook

• 1. Melt 0.25 cup of butter over medium heat until foamy.
• 2. Add the chicken pieces and sear for 8 minutes until lightly browned, stirring occasionally.
• 3. Add the soaked wheat (drained) to the pot, stirring to combine with chicken and butter.
• 4. Pour in enough water to cover the mixture by about 2 inches (approximately 6 cups), then bring to a boil over high heat.
• 5. Once boiling, reduce heat to low, cover the pot, and simmer for 2 hours, stirring every 20 minutes to prevent sticking.
• 6. After 2 hours, check the texture; if the wheat is soft and the mixture is porridge‑like, add the remaining 0.25 cup butter, 1 tsp cinnamon, and 2 tsp salt; stir well.
• 7. Continue to simmer on low heat for another 30 minutes, stirring occasionally, until the harees reaches a smooth, creamy consistency.
• 8. Remove from heat and let it rest, covered, for 10 minutes before serving.

🔥 Serve

• Spoon the harees into shallow bowls and drizzle with a little melted butter or ghee.
• Garnish with a sprinkle of ground cinnamon or toasted nuts if desired.
• Serve warm alongside Arabic flatbread (khubz) or a simple salad of cucumber and tomato.