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Harees is a beloved traditional dish in Oman, made from wheat and meat, often enjoyed during the holy month of Ramadan and special occasions. This nourishing stew symbolizes hospitality and is a staple at family gatherings, reflecting the rich culinary heritage of Oman.
Rinse the wheat thoroughly and soak it in water for a few hours or overnight.
In a large pot, heat some ghee or oil over medium heat. Add the chopped onion and garlic and cook until they become soft and translucent.
Add the chicken or lamb pieces and cook until they are browned on all sides.
Stir in the ground cumin, coriander, cinnamon, turmeric, salt, and black pepper. Cook for a few minutes until the spices are fragrant.
Drain the soaked wheat and add it to the pot. Pour in the water or chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 1-2 hours, or until the wheat is very soft and the meat is tender. Stir occasionally and add more water if necessary.
Once cooked, you can use a hand blender to blend the mixture to your desired consistency, or leave it chunky if you prefer.
Garnish with chopped parsley or cilantro before serving.
Enjoy your meal!
Harees is a traditional Omani stew made from wheat and meat, known for its creamy texture and rich flavor.
Harees originates from the Arabian Peninsula, particularly popular in Oman, where it is a cultural delicacy.
Key ingredients include wheat, chicken or lamb, onions, garlic, and spices like cumin, coriander, and cinnamon.
Harees takes approximately 300-600 minutes to prepare and cook.
Harees is commonly served with dates, flatbreads, or a side of yogurt to complement its flavors.