Saudi Arabian Harees

Ingredients

– 1 cup whole wheat berries, soaked overnight
– 1 pound bone-in lamb shoulder, trimmed of excess fat
– 6 cups rich chicken broth
– 1 tablespoon fragrant ground cumin
– 2 teaspoons warm ground cinnamon
– 1 teaspoon freshly grated nutmeg
– 1/2 cup high-quality ghee
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 tablespoon coarse sea salt

Instructions

1. Drain the soaked wheat berries thoroughly and rinse under cold running water.
2. Place the wheat berries and lamb shoulder in a large heavy-bottomed pot.
3. Pour the chicken broth over the ingredients, ensuring everything is fully submerged.
4. Bring the mixture to a rolling boil over high heat, then immediately reduce to a gentle simmer.
5. Cover the pot and cook for 2 hours, stirring every 30 minutes to prevent sticking.
6. Remove the lamb bones carefully, shredding the tender meat with two forks.
7. Return the shredded lamb to the pot, discarding all bones and connective tissue.
8. Continue simmering for another 30 minutes until the wheat completely breaks down.
9. Meanwhile, heat the ghee in a small skillet over medium heat until shimmering.
10. Sauté the diced onion for 5-7 minutes until golden brown and fragrant.
11. Add the minced garlic and cook for 1 minute until aromatic but not burned.
12. Stir in the cumin, cinnamon, and nutmeg, toasting the spices for 30 seconds to release their oils.
13. Transfer the spiced onion mixture to the main pot, stirring vigorously to incorporate.
14. Using an immersion blender, pulse the mixture 10-12 times until it reaches a thick, porridge-like consistency.
15. Stir in the sea salt and cook for 10 more minutes to allow flavors to meld.
16. Serve immediately while hot. Velvety smooth with subtle spice warmth, this harees develops deeper flavor when rested overnight. The creamy texture pairs beautifully with crisp vegetable salads or drizzled with additional melted ghee. For authentic presentation, garnish with toasted pine nuts and fresh parsley leaves.