Ingredients with Measurements:
- 1 cup wheat berries
- 1 lb lamb, cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 1/4 cup butter
- 1/4 cup slivered almonds
- 1/4 cup raisins
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the wheat berries and soak them in water for 2 hours.
2. In a pressure cooker, add the lamb, onion, garlic, cinnamon, cardamom, cumin, coriander, salt, black pepper, and water.
3. Close the pressure cooker and cook on high heat for 30 minutes.
4. Release the pressure and open the pressure cooker.
5. Add the soaked wheat berries to the lamb mixture and stir well.
6. Close the pressure cooker and cook on high heat for another 30 minutes.
7. Release the pressure and open the pressure cooker.
8. Use an immersion blender to blend the mixture until it becomes a smooth porridge.
9. In a small pan, melt the butter and add the slivered almonds and raisins. Cook until the almonds are golden brown.
10. Serve the Harees with the almond and raisin mixture on top.
Time:
Preparation time: 2 hours
Cooking time: 1 hour
Temperature:
High heat for pressure cooker
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Beef can be used instead of lamb.
- Walnuts or pistachios can be used instead of almonds.
- Dried cranberries or apricots can be used instead of raisins.
Variations:
- Add chopped fresh herbs such as parsley, cilantro, or mint to the almond and raisin mixture for extra flavor.
- Use chicken instead of lamb or beef for a lighter version of the dish.
Tips and tricks:
- Soaking the wheat berries beforehand will help them cook faster.
- Use a pressure cooker for faster cooking time and a smoother texture.
- Adjust the spices to your liking.
Storage instructions:
Store the leftover Harees in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Harees in the microwave or on the stovetop with a splash of water to loosen it up.
Presentation ideas:
Serve the Harees in individual bowls with the almond and raisin mixture on top. Garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley, cilantro, or mint.
Pairings:
- Serve with a side of yogurt or cucumber salad.
- Pair with a glass of red wine.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Naan bread
Troubleshooting advice:
- If the Harees is too thick, add a splash of water to loosen it up.
- If the wheat berries are not cooked through, cook for an additional 10-15 minutes.
Food safety advice:
- Make sure the lamb is cooked through to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Harees is a traditional Middle Eastern dish that is often served during Ramadan. It is made with wheat berries and meat and is slow-cooked until it becomes a smooth porridge.
Flavor profiles:
The Harees has a savory and slightly sweet flavor from the lamb and spices. The almond and raisin mixture adds a crunchy and sweet contrast.
Serving suggestions:
Serve the Harees as a main dish for a hearty and filling meal.
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Region: Persian