Name: Jareesh
Yield: 6
Cuisine: Saudi Arabia
Ingredients: 2 cups crushed wheat (jareesh), rinsed; 1 lb lamb or chicken pieces; 1 onion, chopped; 6 cups water or stock; 1 cup plain yogurt; 1 tsp ground cumin; 1/2 tsp ground cardamom; 1 tsp salt; 3 tbsp ghee; 2 onions, thinly sliced for topping; Pinch of black pepper

Where it comes from

A traditional dish of Najd in central Saudi Arabia and the wider Gulf region, jareesh is one of the oldest grain dishes of the peninsula. Cooks grind wheat coarsely, cook it in stock or yogurt, and serve it at family tables and celebrations.

Explore the cuisine of Saudi Arabia.

Recipe

Make Jareesh at home

Serves 6Time 2 hours

Ingredients

2 cups crushed wheat (jareesh), rinsed
1 lb lamb or chicken pieces
1 onion, chopped
6 cups water or stock
1 cup plain yogurt
1 tsp ground cumin
1/2 tsp ground cardamom
1 tsp salt
3 tbsp ghee
2 onions, thinly sliced for topping
Pinch of black pepper

How it's made

Soak the wheat in water for 1 hour, then drain.
Simmer the meat with chopped onion, salt and water until tender, about 1 hour.
Add the wheat and cook gently, stirring often, for 45 to 60 minutes until soft and thick.
Stir in the yogurt, cumin, cardamom and pepper and cook 10 more minutes.
Mash lightly with a wooden spoon for a creamy consistency.
Fry the sliced onions in ghee until deep brown.
Serve the jareesh topped with fried onions and a spoonful of the browned ghee.

Variations

Milk jareesh: Cooked with milk instead of yogurt for a milder, creamier flavor.
Chicken jareesh: Uses only chicken for a lighter dish.
Vegetarian jareesh: Cooked in vegetable stock with extra onions and a drizzle of ghee.

Cook’s tip: Stir often during the last 20 minutes to stop the grains sticking to the base of the pot.