Saudi
Jareesh
A comforting Saudi cracked-wheat porridge cooked slowly with chicken, laban, and warm spices until creamy. It is finished with ghee-fried onion kashna and a touch of dried lime.
Ingredients
- Jareesh, crushed whole wheat3/4 cup
- Short-grain rice2 tbsp
- Bone-in chicken pieces300g
- Yellow onion, finely chopped1 medium
- Garlic, minced1 clove
- Ghee3 tbsp
- Laban or buttermilk1 1/2 cups
- Plain yogurt1/2 cup
- Water3 cups
- Ground cumin1 tsp
- Saudi baharat1/2 tsp
- Ground black pepper1/2 tsp
- Ground dried lime1/2 tsp
- Cinnamon stick1 small
- Green cardamom pods3
- Salt1 tsp, or to taste
Method
- Rinse the jareesh and rice until the water runs mostly clear, then soak them in warm water for 30 minutes and drain.
- Melt 1 tablespoon ghee in a heavy pot over medium heat and sauté half the chopped onion until soft and lightly golden.
- Add the garlic, chicken, cumin, baharat, black pepper, cinnamon stick, cardamom pods, and salt, then stir for 3 minutes until fragrant.
- Add 3 cups water, bring to a boil, skim the surface, cover, and simmer for 30 minutes until the chicken is cooked.
- Remove the chicken, discard the bones and whole spices, shred the meat, and return the shredded chicken to the pot.
- Stir in the drained jareesh and rice, cover, and cook over very low heat for 35 to 40 minutes, stirring often so it does not stick.
- Whisk the laban and yogurt together, then stir them into the pot gradually while the jareesh is on low heat.
- Continue cooking for 10 to 15 minutes, stirring and mashing the grains against the side of the pot until the mixture is creamy and thick.
- Melt the remaining 2 tablespoons ghee in a small pan and fry the remaining onion until deep golden.
- Stir the ground dried lime into the fried onion kashna, then spoon it over the hot jareesh just before serving.
Common questions
Can I substitute cracked wheat or bulgur for jareesh in this recipe?
Yes, but the texture changes. Cracked wheat or coarse bulgur will cook faster and stay less creamy than jareesh. Use a little more liquid, start checking early, and stir often to prevent scorching. Avoid fine bulgur.
How long should I cook the chicken and the jareesh mixture?
Simmer the chicken about 30 minutes, until fully cooked and easy to shred. After adding the soaked jareesh and rice, cook 35 to 40 minutes on very low heat, then add the yogurt mixture and cook 10 to 15 minutes more.
What are the most common mistakes when making Jareesh?
The biggest mistakes are not soaking the grains, using heat that is too high, and adding yogurt too quickly. These can cause clumps, sticking, or curdling. Stir often, keep the heat low, and add the laban-yogurt mixture gradually.
How should I store leftovers, and can I reheat Jareesh?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water, laban, or milk, stirring often. Heat slowly so it loosens evenly and does not split or stick.
What should I serve with Jareesh?
Serve it hot with extra ghee on top if desired, plus a simple salad, pickles, or fresh cucumber and tomato. A side of yogurt or laban works well too. It is also filling enough to serve as a main dish.