This substantial dish of spiced meat and creamy wheat berries is enjoyed throughout the Persian Gulf and in other parts of the Middle East. There, it is most often made with lamb, but it is particularly delicious when cooked with chicken.
1½cupswheat berries, soaked in water overnight and drained
Bring wheat berries, rice, salt, and 10 cups water to a boil in an 8-qt. saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until wheat berries and rice are very tender and broken down, about 1½ hours.
Meanwhile, melt 2 tbsp. ghee in a 6-qt. saucepan over medium-high. Season chicken with salt and pepper and add to pan. Cook, stirring occasio