Harissa (Armenian Wheat and Chicken Porridge)

For the Stovetop: Combine broth, 2 cups (480 ml) water, chicken (or lamb), farro, and salt in a Dutch oven and bring to boil over high heat. Cover pot and reduce heat to maintain gentle simmer. Cook, stirring occasionally, until mixture is creamy and thick and grains easily compress under a spatula, 1 1/2 to 2 hours. You will need to stir more frequently toward the end of the cooking process. Skip to step 4. For a Pressure Cooker: Place broth, 1 cup (240 ml) water, chicken (or lamb or beef), farro, and salt in a pressure cooker. Seal and bring to high pressure over medium-high heat, if using a stovetop model, or by setting to pressure-cooker mode on an electric multi-cooker. Cook at high pressure for 40 minutes, adjusting heat as needed to maintain high pressure (if using a stovetop pressure cooker; electric ones will automatically regulate the heat and pressure level).

Allow cooker to depressurize naturally (about 15 minutes), then carefully remove lid, allowing steam to escape away from you.

Using a potato masher, vigorously mash mixture until the majority of chicken pieces are reduced to fine shreds and the harissa is very thick and starchy, about 2 minutes. (If you have an immersion blender, you can speed things along by blending the mixture for about 30 seconds and then finishing with potato masher.) Season with additional salt to taste.

In a small saucepan, heat butter and oil over medium-high heat until foamy. Continue to cook, swirling pan, until milk solids in butter turn a deep hazelnut brown, 1 to 2 minutes. Remove from heat and add Aleppo pepper (don't be alarmed; butter will foam and fizzle when pepper is added), swirling to coat.

Spoon harissa into bowls, drizzle with spiced brown butter, and serve (with lavash on side, if including).