Jareesh
Saudi Arabia's official national dish (declared by royal decree in 2023) - coarsely cracked wheat simmered for hours with chicken or lamb until it breaks down into a thick, creamy, risotto-like porridge, finished with butter, onions, and warm spices. A centerpiece of Najdi hospitality, traditionally served at weddings, Ramadan, and Saudi National Day gatherings.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups cracked wheat (jareesh, coarse grind), soaked 2 hours
- 2 lb bone-in chicken thighs or 1.5 lb lamb shoulder, cubed
- 8 cups water or chicken stock
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 4 tbsp ghee or butter, divided
- 1 tsp ground black pepper
- 1 tsp ground cardamom
- 1/2 tsp turmeric
- 1 cinnamon stick
- 2 bay leaves
- Salt, to taste
- 1/2 cup plain yogurt or buttermilk (optional, for white jareesh)
- Fried onions and lemon wedges, to serve
Steps
- Drain the soaked cracked wheat and set aside.
- In a large pot, melt 2 tbsp ghee over medium heat and saute the onion and garlic until soft and golden.
- Add the chicken or lamb and brown lightly on all sides.
- Add the cinnamon stick, bay leaves, cardamom, turmeric, black pepper, and salt.
- Pour in the water or stock, bring to a boil, then reduce heat and simmer covered 45-60 minutes until the meat is tender.
- Remove the meat, shred it off the bone, and set aside. Discard the bones and bay leaves.
- Return the shredded meat and cracked wheat to the pot. Simmer uncovered, stirring frequently, 45-60 minutes until the wheat breaks down into a thick, porridge-like consistency, adding hot water as needed.
- Stir in the remaining 2 tbsp ghee and mash lightly with a wooden spoon or whisk for a creamier texture.
- Optional: fold in yogurt or buttermilk off the heat for a tangier white jareesh.
- Serve hot, topped with fried onions, a drizzle of ghee, and lemon wedges.