hareesa chicken lamb beef barley Assyrian recipes Iraqi food (2024)

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 likeDolma andBiryani. 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.

• ▢2cupspearl barley
• ▢3lbs.chicken
• ▢½lb.lean beef or lambcubed
• ▢10cupsbroth
• ▢2 ½tsp.salt
• ▢coriander seedstoasted and ground
• ▢8T.clarified butter

1. 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.

📖 Recipe