Xəşil (Xaşıl) — Azerbaijani Wheat Porridge with Butter and Molasses

• 220 gcracked wheat (fine bulgur or yarma) (fine grind cooks fastest and gives the classic silky texture)
• 900 mlwater
• 3 gsalt (about 1/2 tsp fine salt)
• 60 gunsalted butter (melted and spooned over)
• 80 ggrape molasses (pekmez/doshab) (for the traditional sweet finish)

Instructions

1. 1

   Rinse the cracked wheat in a fine-mesh sieve under cool water for 20–30 seconds, then drain well. This quick rinse removes excess surface starch and helps the porridge cook up clean rather than gummy.

2. 2

   Add the water and salt to a medium heavy-bottomed pot and bring it to a full boil over medium-high heat. Once boiling, slowly rain in the cracked wheat while whisking continuously so no lumps form.

3. 3

   Reduce the heat to low and cook uncovered for 35 minutes, stirring every 2–3 minutes with a wooden spoon to prevent sticking on the bottom. The mixture should thicken gradually and look glossy, with the grains fully softened.

4. 4

   Continue cooking for 10–15 minutes more, stirring frequently, until the porridge is thick enough that a spoon dragged across the bottom leaves a brief trail. If it becomes too thick before the wheat is tender, add 50 ml water at a time and cook 3 minutes after each addition.

5. 5

   In a small saucepan, melt the butter over low heat for 2–3 minutes until fully liquid and aromatic, without browning. Keep it warm so it pours easily when serving.

6. 6

   Divide the hot xəşil into 4 bowls and make a shallow well in the center of each portion with the back of a spoon. Spoon 15 g melted butter and 20 g grape molasses into each well, then serve immediately while the porridge is steaming and silky.