Jareesh
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The Tale of Jareesh
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Jareesh, cracked wheat cooked into a porridge-like stew, is an old Bedouin and rural Saudi dish reflecting wheat's historical importance in Najd-region cooking, long before rice became widely available in the Arabian interior. It remains a comforting, humble dish rooted in Saudi Arabia's pre-oil-era food traditions.
Ingredients
Scale:· 5 servings
- 2 cups jareesh (crushed wheat)
- 1 lb chicken pieces or lamb
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cardamom
- 1/2 tsp turmeric
- 4 tbsp ghee
- Fried onions, for garnish
- Salt and pepper, to taste
Instructions
- 1Soak the jareesh in water for 1 hour, then drain.
- 2Boil the chicken or lamb with onion, garlic, and enough water to cover until tender; shred the meat and reserve the broth.
- 3Add the soaked jareesh to the broth and simmer, stirring frequently, until it breaks down into a thick, porridge-like consistency, about 40 minutes.
- 4Stir the shredded meat back into the jareesh along with cardamom, turmeric, salt, and pepper.
- 5Stir in ghee just before serving for richness.
- 6Top with fried onions and serve hot.
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