About this Dish
A creamy porridge of cracked wheat simmered with meat and warm spices.
History & Origin
A dish of Najdi heritage from central Saudi Arabia, jareesh transforms humble cracked wheat into a rich, slow-cooked porridge often served at family gatherings.
IngredientsServes 2
🌾Cracked wheat (jareesh), 2 cups, soaked overnight in water
🍗Bone-in chicken pieces, 1 kg
🧅Large onion, 1, roughly chopped
🧄Garlic cloves, 4, minced
🫙Plain yogurt, 1 cup
🌿Ground cumin, 1 tsp
🟤Ground cinnamon, 1/2 tsp
🌶️Dried red chili flakes, 1/2 tsp
🧈Ghee or butter, 3 tablespoons
🧂Salt, to taste
Method
1
Place the chicken pieces in a large heavy-bottomed pot with the chopped onion, minced garlic, cumin, cinnamon, chili flakes, and salt. Cover with about 1.5 litres of water and bring to a boil, then reduce heat and simmer for 40 minutes until the chicken is fully cooked and tender.2
Remove the chicken pieces and set aside to cool slightly. Strain the broth and return it to the pot, keeping it on low heat. Shred the chicken meat off the bones into small pieces and discard the bones.3
Drain the soaked cracked wheat and add it to the simmering broth. Stir well, then add the shredded chicken back into the pot. Cook on medium-low heat, stirring frequently, for about 30–40 minutes until the wheat has broken down and the mixture is thick and creamy.4
Stir in the plain yogurt and mix thoroughly. Continue cooking on low heat for another 10–15 minutes, stirring constantly so the bottom does not catch and burn. Add a splash of warm water if the porridge becomes too thick.5
Taste and adjust the salt and spices as needed. The jareesh should have a smooth, creamy consistency similar to thick oatmeal.6
To serve, ladle the jareesh into a large shallow serving dish. Drizzle generously with warm ghee and optionally top with a pinch of extra chili or a sprinkle of cinnamon for colour and warmth.User Reviews
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