In this post, you'll learn how to make Hareesa in both a crockpot and a pressure cooker. Just to be clear, I'm not referring to the spicy chili paste that's used to spice up Middle Eastern dishes. No, I'm talking about a Chicken and barley dish that is very popular in the Assyrian culture.
Hareesa is right up there with other classic Assyrian dishes like Dolma and Biryani. Unfortunately, the fact that it takes so much effort to prepare, gives less experienced cooks the impression that it's too intimidating to attempt.
This could also explain why it's usually only served on special occasions and holidays. Hareesa is rich, creamy, and satisfying, and can definitely be classified as comfort food. And the best part? It's actually good for you!
About This Recipe
I recall my mom spending hours at the stove, stirring and beating the Hareesa into submission. Occasionally she would ask one of us kids to step in, while she rested her arm. It seems like we all got a turn stirring by the time it was ready to enjoy. Did I mention there were seven of us kids? That's a lot of stirring!
Luckily, we don't have to do the same thing now. In this post, I'll show you two ways to prepare Hareesa, in an Instant pot, and in a crockpot.
Technically, Hareesa only requires two ingredients, chicken and barley. My mom, however, added beef or lamb to enhance the flavor further. Since I'm always looking for ways to up the protein content of recipes, I usually do the same.
How to Make This Recipe
STEP 1: Wash pearl barley and soak in warm water for at least one hour, then drain and add to your Instant pot or pressure cooker.
STEP 2: Top with chicken, salt, butter, and 5 cups of chicken broth.
STEP 3: Lock the lid and seal the vent. Select "high pressure" and adjust the time to 45 minutes.
STEP 4: Do a natural release for 15 minutes. Carefully remove the lid and take out the chicken bones and skin.
STEP 5: Stir vigorously with a wooden spoon until the chicken is shredded and mixed throughout the hareesa. The longer you mix it the better the consistency will be.
STEP 6: Serve topped with toasted and ground cumin seeds and a few tablespoons of clarified butter.
How to Make Hareesa in a Crockpot
My crockpot hareesa recipe was developed back in 2008 when crockpots were as popular as Instant pots and pressure cookers are these days. Now you have the option of setting up the crockpot and letting the chicken and barley do their thing or use the Instant pot version when you're pressed for time.
As you may notice, the quantities are different when using the crockpot.
- â–¢ 2 cups pearl barley
- â–¢ 3 lbs. chicken
- ▢ ½ lb. lean beef or lamb cubed
- â–¢ 10 cups broth
- ▢ 2 ½ tsp. salt
- â–¢ coriander seeds toasted and ground
- â–¢ 8 T. clarified butter
- Wash barley and drain several times. Place barley, chicken, beef, and water in a large crockpot. Set the temperature to low and cook for six hours.
2. After four hours have passed, stir the Hareesa vigorously. If you are not using boneless chicken, remove any visible chicken bones at this time.
3. When six hours have elapsed, mix the Hareesa with a hand-held immersion blender until you achieve a creamy consistency. Make sure no large pieces of meat or chicken are visible.
4. Season the Hareesa with salt, then top each serving with butter and sprinkle with coriander. Enjoy!
I have tried it both ways and I love this way so much better. Thank you for a new option for making harissa.
—Jennifer
Expert Tips
- If you prefer a creamier texture, an immersion blender may be used once the hareesa is done cooking.
- The customary way to serve this dish is with freshly toasted and ground coriander seeds and melted butter.
- If the hareesa gets too dry, you can always mix in more chicken broth.
- Hareesa freezes well. Freeze one serving portions in quart-sized ziplock bags, then defrost as needed.
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Not Your Mother's Hareesa
Ingredients
- 1½ cups pearl barley
- 3 lbs chicken
- 2 teaspoon salt
- 2 tablespoon butter
- 5 cups broth
- coriander seeds toasted and ground
- clarified butter
Instructions
- Wash pearl barley and soak in warm water for at least one hour, then drain and add to your Instant pot or pressure cooker.
- Top with chicken, salt, butter, and 5 cups of chicken broth.
- Lock the lid and seal the vent. Select "high pressure" and adjust the time to 45 minutes.
- Do a natural release for 15 minutes. Carefully remove the lid and take out the chicken bones and skin.
- Stir vigorously with a wooden spoon until the chicken is shredded and mixed throughout the hareesa. The longer you mix it the better the consistency will be.
- Serve topped with toasted and ground cumin seeds and a few tablespoons of clarified butter.
Notes
- If you prefer a creamier texture, an immersion blender may be used once the hareesa is done cooking.
- The customary way to serve this dish is with freshly toasted and ground coriander seeds and melted butter.
- If the hareesa gets too dry, you can always mix in more chicken broth.
- Hareesa freezes well. Freeze one serving portions in quart-sized ziplock bags, then defrost as needed.
Shala says
Thanks so much for providing a Crock Pot version!
My father brought some of this to my Mom one day. He said it was "hot." She took a bite and started choking and he laughed at her. Turned out someone had not removed all of the chicken bones and a small bone had lodges in her throat!
Hilda Sterner says
Yikes! That could have been bad. I hope she was ok! The bones can be hard to find sometimes...
Melissa says
I’m gluten free and my mom and I were talking about perhaps substituting the wheat with oats. What do you think? I guess it’s trial and error...
HildaSterner says
Hi Melissa,
I've never tried it with oats. I'm assuming you mean steel-cut oats? It might be worth a shot. Just not sure how the texture would be or if it would stand up to the long cooking time. Let me know how it goes if you decide to attempt it. Maybe do half the recipe?
Scott says
One of my all-time favorites!
HildaSterner says
Mine too, glad you like it!
Jennifer says
I have tried it both ways and I love this way so much better. Thank you for a new option for making harissa. Jennifer
HildaSterner says
Thanks, Jennifer, glad you like the option of using pearl barley vs. wheat berries. Happy cooking!
Karen Gernand says
Hi Hilda,
I make hareesa for Easter and Christmas Eve every year. Love it! But my mother's recipe is different: we use soft wheat berries (pelted wheat) and only chicken. What gives?
I'm curious about the barley because I am currently eliminating wheat (and red meat) from my diet. Does the barley make the hareesa sweet? I love it just the way I make it and am nervous about changing it in any way. Have you ever tried my version? I'd love to know what you think.
Thank you!
Karen
HildaSterner says
Hi Karen,
Thanks for your comment! My mom always used pearl barley, so I've never tried making it with anything else. I did read somewhere that barley and wheat berries can be substituted for each other. Regarding the added meat, I mention at the beginning of the post that this was something my mom did, and that the meat can be left out. I personally think it adds more flavor, and I love the fact that it increases the protein servings even more. So it's a matter of preference. It can be left out if you prefer. Also, pearl barley does not sweeten the dish in any way. Maybe you can try the recipe and see what you think. I will do the same, just have to get my hands on some wheat berries first.
Nadine says
Hi Hilda,
I tried this recipe with wheat berries and it didn’t reach the texture in the picture. There was a lot of broth left over, and the wheat berries were cooked but still retained their shape. It was delicious though. Any suggestions on what to do with wheat berries? Would it need a longer cook time or soaking time? Any help would be appreciated!
Thanks!
Hilda Sterner says
Hi Nadine,
I've never made Hareesa with wheat berries. I always use pearled barley, which is how my mom used to prepare it and what I recommend using. Did you prepare it on the stovetop or in an Instant pot? When it's first done, it might be watery. If the grain is not cooked, you can cook it longer until it's tender. If the grain is cooked and there's still extra broth, that's perfect. You will either beat it with a wooden spoon until you get the right texture, or use an immersion blender, which is much easier. I hope that helps.