Omani Saffron Wheat and Chicken Porridge

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This comforting Omani-style wheat porridge, known locally as harees, blends slowly simmered chicken with cracked wheat, dried lime, and saffron until silky and creamy. It is traditionally served during Ramadan iftar tables and family gatherings, crowned with warm ghee and toasted nuts.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 25 gFat
• 8 gSaturated Fat
• 60 gCarbs
• 8 gFiber
• 4 gSugar
• 45 gProtein
• 720 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 4 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the chicken and base

• 1.5 kg (3.3 lb) bone-in chicken thighs and drumsticks, skin removed
• 1 large yellow onion, quartered
• 6 garlic cloves, smashed with 1 (2.5 cm) piece fresh ginger
• 2 dried black limes (loomi), pierced with a fork
• 2 bay leaves, 1 cinnamon stick, and 6 lightly crushed green cardamom pods
• 4 whole cloves
• 2 teaspoons fine sea salt, plus more to taste
• 2.5 liters (10 cups) cold water

For the wheat porridge

• 2 cups (400 g) coarse cracked wheat or whole wheat berries, rinsed
• 1 large pinch saffron threads (about 1/4 teaspoon), bloomed in 2 tablespoons hot water
• 1 teaspoon ground turmeric
• 1 teaspoon freshly ground black pepper

For the finishing and garnish

• 4 tablespoons ghee or clarified butter
• 1/3 cup (45 g) raw cashews, roughly chopped
• 1/4 cup (30 g) blanched almonds, slivered
• 2 tablespoons golden raisins (optional)
• 1 teaspoon rose water (optional, traditional Omani touch)
• Pinch of ground cinnamon, for dusting
• Fresh cilantro leaves, for serving

Directions

1. Combine the chicken, onion, garlic, ginger, dried limes, bay leaves, cinnamon stick, cardamom, cloves, salt, and water in a large heavy pot. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam from the surface and cook uncovered for 60 minutes, until the chicken is very tender and the broth is deeply flavored.
2. Carefully lift the chicken pieces from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids; you should have about 8 cups of rich golden broth. Return the strained broth to the pot.
3. Add the rinsed wheat to the broth along with the turmeric and black pepper. Bring to a boil, then reduce the heat to low and simmer gently, stirring every 15 minutes to prevent sticking, for about 90 minutes until the wheat is very soft and breaking down.
4. Meanwhile, shred the cooled chicken, discarding the bones and any cartilage. Stir the bloomed saffron with its soaking liquid into the porridge, then fold in the shredded chicken. Continue to simmer for another 15 minutes, stirring frequently, until the mixture reaches a thick, creamy, oatmeal-like consistency. Stir in the rose water if using.
5. If the porridge thickens too much, loosen it with a splash of hot water; if it seems thin, simmer a few minutes longer. The final texture should spread slowly on a plate when tipped, not run like soup.
6. While the porridge finishes, melt the ghee in a small skillet over medium heat. Add the cashews, almonds, and raisins if using, and toast for 2 to 3 minutes until the nuts are golden and fragrant.
7. Spoon the harees onto warm shallow plates, making a shallow well in the center. Pour 1 tablespoon of the warm toasted ghee over each portion and scatter generously with the toasted nuts and raisins.
8. Dust lightly with ground cinnamon, garnish with cilantro leaves, and serve immediately with extra ghee and lemon wedges on the side.

Cook’s Notes

• Harees should never be rushed: a low, patient simmer is what coaxes the wheat to break down and absorb the broth for that signature silky texture.
• Cracked wheat works faster than whole wheat berries; if using whole berries, soak them in cold water for 4 hours and extend the cooking time by about 30 minutes.
• Authentic Omani harees is traditionally beaten with a wooden paddle (mihbash) for the last 10 minutes to fully break down the wheat – a sturdy whisk does the same job in a modern kitchen.
• Store leftovers in the refrigerator for up to 3 days; reheat with a splash of water or broth, as the porridge thickens substantially as it cools.
• For a richer version, substitute one whole chicken cut into pieces for the thighs and drumsticks – the bones contribute significantly to the broth's body and depth of flavor.

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