Bahraini Slow-Simmered Wheat and Lamb Porridge

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A traditional Bahraini comfort dish of cracked wheat and lamb slow-simmered until silky, perfumed with saffron, dried lime, and warm baharat spices. Finished under the broiler for a golden crust and topped with crispy onions, toasted pine nuts, and a generous drizzle of ghee.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 3 gSugar
• 32 gProtein
• 720 mgSodium
• 580 mgPotassium
• 70 mgCalcium
• 4.5 mgIron
• 5 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the porridge

• 1.5 cups whole wheat berries, soaked 2 hours and drained
• 2 lb lamb shoulder chops, bone-in
• 1 large yellow onion, quartered
• 5 cloves garlic, smashed
• 1 dried black lime (loomi), pierced with a knife
• 1.5 tsp baharat spice blend
• 1.5 tsp kosher salt, plus more to taste
• 8 cups water

For the topping

• 3 tbsp ghee, divided
• 1 large onion, halved and thinly sliced
• 2 tbsp pine nuts, toasted
• 1/4 tsp ground cinnamon
• 1 tbsp chopped flat-leaf parsley

Directions

1. Drain the soaked wheat and combine in a heavy pot with the lamb, quartered onion, garlic, dried lime, baharat, salt, and water. Bring to a boil over high heat, skimming any foam that rises.
2. Reduce the heat to the lowest possible setting, cover, and simmer gently for 3.5 to 4 hours, stirring once every 30 minutes once the wheat begins to break down, until the lamb is fork-tender and the wheat has completely dissolved into a smooth, thick porridge.
3. Lift out the lamb pieces, strip the meat from the bones, finely shred, and stir back into the porridge. Discard the bones, quartered onion, and dried lime.
4. Position an oven rack 6 inches from the broiler element and preheat the broiler. Spread the harees in a shallow oven-safe dish in an even 1-inch layer and drizzle with 1 tbsp melted ghee.
5. Broil for 5 to 8 minutes, watching closely, until a deep golden crust forms across the top.
6. Meanwhile, heat the remaining ghee in a small skillet over medium heat and fry the sliced onion with a pinch of salt for 8 to 10 minutes, stirring often, until deep mahogany and crisp. Drain on paper towels.
7. Stir the bloomed saffron and any remaining soaking liquid into the porridge off the heat, then taste and adjust the salt.
8. Spoon the broiled harees into shallow bowls and top with the crispy onions, toasted pine nuts, a dusting of cinnamon, and the parsley.
9. Serve immediately with a wedge of lemon and a small dish of date syrup or a simple tomato-cucumber salad on the side.

Cook’s Notes

• Soak the wheat overnight in cool water for the silkiest texture and to shave about 45 minutes off the simmer time.
• For the most authentic finish, transfer the cooked porridge to a clay or earthenware dish and bake uncovered at 325°F for 30 minutes instead of broiling.
• The porridge should look looser than mashed potatoes before it goes under the broiler; it firms up as it cools and the crust sets.
• A small pinch of orange blossom water stirred in at the very end is a classic Bahraini finishing note that lifts the warm spices.
• Leftovers keep 3 days refrigerated; reheat gently with a splash of water or stock to loosen, then refresh the crust under the broiler.

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