🍟 Side Dishes

Vegan Harees

Harees is a beloved, centuries‑old Gulf specialty, often served at weddings, Ramadan, and festive gatherings. It consists of cracked wheat simmered for hours until it breaks down into a soft, creamy, velvety texture. This fully vegan version replaces meat and butter with warm spices, lentils for richness, and a drizzle of fragrant oil — keeping all the comforting, homestyle taste without any animal products.

Shared by Aisa

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Time

99 min

Serves

Difficulty

medium

🛒 Ingredients

1 cup cracked wheat (whole groats or coarse bulgur, washed well)
½ cup red lentils, rinsed (adds creaminess and protein)
6–7 cups water or vegetable stock
1 large onion, finely diced
Emirati Spice Blend: 1 tsp ground cumin, ½ tsp turmeric, ½ tsp cinnamon, pinch of cardamom, salt & black pepper to taste
Optional: 1 dried lime (loomi), pierced
To Serve: Extra olive oil, toasted pine nuts or sesame seeds, pinch of ground cumin or chili powder

👩‍🍳 Instructions

1
Soak: Wash the wheat thoroughly, then cover with plenty of water and soak for at least 2 hours (or overnight) — this shortens cooking time and softens the grains. Drain well.
2
Sauté: Heat oil in a heavy‑bottomed pot. Fry onion until soft and pale golden. Add all spices and cook for 30 seconds until fragrant.
3
Simmer: Add drained wheat, lentils, dried lime (if using), and water/stock. Bring to a rolling boil, then reduce heat to the lowest setting. Cover and simmer gently for 60–90 minutes, stirring every 15–20 minutes to prevent sticking.
4
Finish: As the mixture thickens and the grains break down completely, keep stirring gently until it turns smooth, thick, and creamy with a soft, porridge‑like consistency. Season well with salt and extra spices if needed.
5
Serve: Spoon into bowls. Drizzle generously with extra oil, sprinkle with toasted nuts/seeds and a pinch of cumin or chili powder. Enjoy warm.