Jareesh (Saudi Cracked Wheat Porridge with Chicken)
Local name: جريش
In short: Coarse cracked wheat cooked slowly with chicken, onion and cardamom, then enriched with milk and yogurt and topped with fried onions. It takes about 2 h 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h 30 min
- Resting
- 1 h
- Total
- 2 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 425 kcal
Jareesh is a thick porridge of cracked wheat, long regarded as a heart-warming dish in central Saudi Arabia and named a national dish. The grains simmer slowly with onion, chicken and a few whole spices until they break down into a creamy mass. Milk and yogurt go in near the end, and a topping of golden fried onions and ghee finishes it. It is a Ramadan and winter staple.
Instructions
- Melt the 2 tablespoons of ghee in a large heavy pot over medium heat and cook the chopped onion for 6 minutes. Add the chicken, cardamom, cinnamon, pepper, salt and water.
- Bring to a boil, skim, then simmer for 45 minutes until the chicken is tender and reaches 74°C (165°F). Lift out the chicken, remove the bones and shred the meat. Strain the broth and measure about 1.2 liters (5 cups).
- Return the broth to the pot with the drained jareesh. Bring to a boil, then simmer partly covered for 1 hour 15 minutes, stirring often, until the grains burst and the porridge is thick.
- Warm the milk and yogurt together and stir them into the porridge with the shredded chicken. Beat with a wooden spoon for 5 minutes until creamy and smooth. Add hot water if it is too thick.
- For the topping, fry the sliced onions in the ghee over medium heat for 12 to 15 minutes until deep golden. Stir in the cumin.
- Spoon the jareesh into a wide dish, spread the onions and ghee on top and serve hot.
Tips
- Stir often during the long cook, since the grains sink and catch. A wooden spoon or a hand masher helps to break the grains down.
- Jareesh is also made with lamb, which needs 90 minutes of simmering before the wheat goes in. If you cannot find jareesh, use coarse bulgur and shorten the cooking time to 30 minutes.
Questions and answers
What is jareesh?
Wheat that has been coarsely cracked or ground. It is sold in Middle Eastern shops and cooks into a creamy porridge, similar to harees but with a coarser grind.
Can I make jareesh in a pressure cooker?
Yes. Cook the soaked wheat with the broth for 25 minutes at high pressure, then add the milk and yogurt and mash with a spoon.
How do I store leftover jareesh?
Keep it in the fridge for 4 days. It sets firm, so reheat with a splash of water or milk and stir until smooth.
How long does it take to make Jareesh (Saudi Cracked Wheat Porridge with Chicken)?
About 2 h 50 min in total: 20 min of preparation and 2 h 30 min of cooking.
How many calories are in Jareesh (Saudi Cracked Wheat Porridge with Chicken)?
About 425 kcal per serving, with 21 g of protein, 44 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 44 g |
| Fat | 19 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
