Jareesh is a traditional Saudi comfort food made from cracked wheat cooked until soft and creamy. Chicken, tomato, cardamom, and onion give the dish a savory depth, while yogurt adds a gentle tang at the finish.
Brown the chicken, simmer the cracked wheat slowly in seasoned stock, and temper in yogurt once the pot is off the heat.
Use a heavy pot and stir often as the wheat absorbs the stock.
Serving Suggestions
Serve warm with a bright chopped salad and extra caramelized onion.
Recipe Notes
Refrigerate for up to four days. Loosen leftovers with hot stock while reheating.
Saudi Jareesh with Chicken
Slow-cooked Saudi cracked wheat with tender chicken, onion, tomato, cardamom, and yogurt.
Ingredients
Equipment
Method
Brown the Chicken:
- Melt half of the ghee in a heavy pot over medium heat. Brown the chicken in batches, then transfer it to a plate.
Cook the Jareesh:
- Add the remaining ghee and cook the onion for 7 minutes until golden. Add the garlic, tomatoes, cumin, cardamom, salt, and pepper and cook for 4 minutes.
- Stir in the cracked wheat and hot stock. Return the chicken to the pot, bring to a simmer, cover, and cook on low for 50 minutes, stirring every 10 minutes so the wheat does not stick.
Add the Yogurt:
- Turn off the heat. Whisk a ladleful of the hot jareesh into the yogurt, then stir the yogurt mixture back into the pot. Rest, covered, for 10 minutes.
Finish and Serve:
- Taste and adjust the seasoning. Spoon into bowls and scatter with cilantro and a little of the softened onion from the pot.
Nutrition
Notes
- Rinse the cracked wheat well and stir frequently near the end because it thickens quickly.
- Temper the yogurt off the heat to keep it smooth.
