Harees Qatari

About This Recipe

Qatari Harees shares its soul with the Emirati version but is typically made with chicken for a lighter flavour, and is cooked to an even smoother consistency. Finished with a pool of golden ghee and fragrant with cardamom, it is the first dish many Qataris reach for when breaking the Ramadan fast.

Ingredients

Serves 5

• 2 cupswhole wheat kernels, soaked overnight
• 1 wholechicken, cut into pieces
• 1 tspground cardamom
• 1.5 tspsalt
• 3 tbspghee

Instructions

1. 1

   Cook wheat and chicken

   Drain wheat and place in a large pot with chicken pieces. Cover with 6 cups water, add salt, and bring to a boil. Skim foam, cover, and simmer for 2 hours.

2. 2

   Remove chicken

   Lift out chicken pieces, remove skin and bones, and shred the meat finely. Return meat to the pot.

3. 3

   Blend smooth

   Using a hand blender or wooden spoon, work the mixture until completely smooth. Stir in cardamom. If too thick, add hot water to reach a creamy porridge consistency.

4. 4

   Finish and serve

   Ladle into bowls. Make a well in the centre and pour in ghee. Serve immediately.

Variations

• •

  Use lamb for a richer flavour.

• •

  Top with crispy fried onions for texture contrast.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days. It thickens considerably — add water when reheating.

Frequently Asked Questions