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Harees is a beloved traditional dish in Kuwait, made from whole wheat grains and succulent meat, typically chicken or lamb. It holds cultural significance, often enjoyed during Ramadan and special occasions, bringing families together around a hearty meal. The rich flavors and comforting texture make it a staple in Kuwaiti cuisine.
Drain the soaked whole wheat grains and set aside.
In a large pot, heat the vegetable oil or ghee over medium heat.
Add the chopped onion and cook until translucent.
Stir in the minced garlic and cook for another minute.
Add the chicken or lamb pieces and cook until browned on all sides.
Mix in the ground cinnamon, cardamom, cumin, turmeric, black pepper, and salt. Cook for 2 minutes to toast the spices.
Add the drained whole wheat grains to the pot. Stir to combine.
Pour in the chicken or beef broth and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, stirring occasionally, until the grains are tender and have broken down into a porridge-like consistency. You may need to add more broth or water if the mixture becomes too thick.
Once the harees has reached the desired consistency, taste and adjust seasoning if necessary.
Garnish with fresh parsley or cilantro and sliced almonds if desired.
Enjoy your meal!
Harees is a traditional stew made from whole wheat grains and meat, simmered to a creamy consistency.
Harees is a dish with deep roots in Kuwaiti culinary traditions, often prepared for festive occasions.
Key ingredients include whole wheat grains, chicken or lamb, onions, garlic, and a blend of spices.
Harees takes approximately 100-135 minutes to prepare and cook.
Harees is often served with a drizzle of ghee and can be complemented by side salads or flatbreads.