Armenian Harissa: Comfort in a Bowl

A Simple, Hearty One-Pot Meal with Deep Tradition

Looking for a nourishing dish that brings comfort and culture together? Armenian Harissa is a savory wheat and chicken porridge that’s rich in flavor, simple to make, and steeped in history. This slow-cooked one-pot recipe combines tender meat, creamy grains, and a spiced butter topping that takes it to the next level. It’s the perfect meal for chilly days or meaningful gatherings.

Ingredients (Serves 4–6)

• 4 cups (960 ml) chicken stock (homemade or store-bought)
• 1 lb (450 g) boneless chicken thighs or lamb, cut into chunks
• 1½ cups (275 g) pearled farro (or korkot, if available)
• 1 tsp kosher salt
• 6 tbsp (85 g) unsalted butter
• 4 tbsp (60 ml) olive oil
• 2 tbsp (16 g) Aleppo pepper (or substitute: paprika + cayenne)
• Optional: Lavash bread for serving

Preparation

1.  Cook the Base
   • In a large pot, combine chicken stock, 2 cups of water, chicken pieces, farro, and salt. Bring to a boil, then reduce heat and simmer gently with the lid on. Stir occasionally. Cook for 1.5 to 2 hours until the grains are soft and the mixture is thick. Stir more frequently toward the end to avoid sticking.
     
     Using a pressure cooker? Cook for 40 minutes at high pressure with only 1 cup of added water. Let pressure release naturally.
2. Mash and Blend
   • Once the mixture is thick and creamy, use a potato masher to break down the chicken and grains into a porridge-like consistency. For an even smoother texture, briefly use an immersion blender. Season with extra salt if needed.
3. Make the Spiced Butter
   • In a small pan, melt butter with olive oil over medium heat. Let the butter brown until it smells nutty and turns golden. Remove from heat and stir in Aleppo pepper. Expect it to sizzle!
4. Serve
   • Spoon the harissa into bowls and drizzle with the spiced butter. Serve with lavash or a simple green salad on the side.

Quick Tips:

• Harissa thickens as it cools — add a splash of water when reheating.
• Keeps in the fridge for up to 3 days.

Want a vegetarian version? Swap the chicken for chickpeas and enjoy a Lenten-friendly twist on this Armenian classic.