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.
Serves 5
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.
Lift out chicken pieces, remove skin and bones, and shred the meat finely. Return meat to the pot.
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.
Ladle into bowls. Make a well in the centre and pour in ghee. Serve immediately.
Patience is the secret β the longer it cooks, the silkier it becomes.
A pressure cooker reduces the cook time to about 40 minutes.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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 β 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.
Refrigerate up to 4 days. It thickens considerably β add water when reheating.
Harees has been the quintessential Ramadan dish across the Gulf for centuries, prized for providing sustained energy throughout the fasting day.
Soaking is important for even cooking and better texture, though you can get away with a 2-hour soak in a pinch.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum β what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (290g / 10.2 oz) Β· 5 servings total
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