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chicken and barley portage in a white plate
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4.19 from 11 votes

Not Your Mother's Hareesa

Yummy porridge-like dish, made with chicken and barley. 
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Main Dish
Cuisine: Assyrian, Middle Eastern
Servings: 8 servings
Calories: 211kcal


  • cups pearl barley
  • 3 lbs chicken
  • 2 teaspoon salt
  • 2 tablespoon butter
  • 5 cups broth
  • coriander seeds toasted and ground
  • clarified butter


  • 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.


Nutrition information is for the crockpot version without butter.
  • 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.


Serving: 1cup | Calories: 211kcal | Carbohydrates: 21g | Protein: 26g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 74mg | Sodium: 1197mg | Fiber: 5g | Sugar: 0g | Vitamin A: 1250IU