Saudi Arabian Jareesh is a traditional Saudi Arabian recipe for a classic spiced cracked wheat porridge made with stock and yoghurt that can be prepared with or without meat and which is traditionally served to break the Ramadan fast. The full recipe is presented here and I hope you enjoy this classic Saudi Arabian version of: Saudi Arabian Jareesh.
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Ingredients:
150g of jareesh (cracked wheat)
1.25l of water
1 tbsp of salt
2 tbsp of butter
1 large onion, finely chopped
3 garlic cloves, minced
250ml of chicken or vegetable stock
250ml of plain yoghurt
1 tsp of ground black pepper
2 tbsp of olive oil
1/2 tsp of ground cardamom
1/2 tsp of ground cumin
Method:
Begin by washing the jareesh under cold water until the water runs clear.
Put the jareesh in a pan, add the water and the salt, and bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours until the jareesh is soft and has a porridge-like consistency.
In a separate pan, heat the butter and olive oil over medium heat. Add the chopped onion to the pan and fry until it becomes translucent (about 4 minutes).
Add the minced garlic to the pan and continue to fry for another minute.
Stir the ground cardamom and cumin into the onion and garlic mixture and cook for another 1-2 minutes.
Pour the chicken or vegetable stock into the pan and bring to a simmer, stirring occasionally.
Add the cooked jareesh to the pan with the onion, garlic, and spices, and mix well to combine.
Stir in the plain yogurt and black pepper, and cook for a further 10 minutes, stirring occasionally to prevent sticking.
Once done, remove from heat. Your Jareesh is now ready to serve.
For the garnishes (optional): In a small frying pan, heat a tablespoon of ghee and fry thin slices of onion until they’re crisp and golden. Set them aside to drain, then melt another tablespoon of ghee for the final touch. When it’s time to serve, spoon the creamy Jareesh into a wide serving dish or individual bowls, its warmth inviting everyone to gather. Drizzle the melted ghee over the top, letting it glisten, then scatter the crispy onions and a whisper of ground cinnamon for a fragrant finish. If you’re feeling fancy, sprinkle on some chopped parsley or toasted pine nuts for a pop of colour and some crunch.
You can also make jareesh with meat. Simply add 500g chopped lamb or chicken to the pot about 30 minutes after you start cooking the jareesh so it flavours the stock and becomes melt in the mouth tender. Cooking, otherwise, is exactly the same.
