Saudi Crushed Wheat and Chicken Porridge

Be the first to rate

(No Ratings Yet)

Loading...

Jareesh is a beloved Saudi Arabian comfort dish made from cracked wheat slow-cooked with chicken until thick, creamy, and tender. Fragrant with warm Arabic spices and finished with ghee, it is traditionally eaten for celebrations and family gatherings, especially during Ramadan.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 17 gFat
• 6 gSaturated Fat
• 45 gCarbs
• 6 gFiber
• 4 gSugar
• 30 gProtein
• 720 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the porridge

• 2 cups jareesh (crushed wheat), rinsed and soaked 2 hours
• 1.5 kg bone-in chicken thighs, skin removed
• 8 cups water
• 1 large yellow onion, quartered
• 1 tomato, halved
• 4 cloves garlic, smashed
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper

For finishing and serving

• 3 tablespoons ghee or unsalted butter
• 1 small onion, finely diced
• 1/2 teaspoon ground cinnamon
• Plain yogurt, for serving
• Lemon wedges, for serving
• Fresh parsley, chopped

Directions

1. Drain the soaked jareesh and place it in a large heavy pot with the chicken thighs, quartered onion, tomato, garlic, salt, cumin, coriander, turmeric, and black pepper. Pour in the 8 cups of water and bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer gently for 60 to 75 minutes, stirring occasionally to prevent sticking, until the wheat is completely softened and the chicken falls off the bone.
3. Carefully lift the chicken pieces out of the pot and set them aside. Discard the cooked onion and tomato pieces, or blend them into the porridge for extra body.
4. Using a hand blender or potato masher, lightly blend the jareesh in the pot until it reaches a smooth, thick, porridge-like consistency; add hot water a splash at a time if it becomes too stiff.
5. Shred the chicken meat, discarding the bones, and stir it back into the porridge. Taste and adjust the salt, keeping the pot on low heat to stay warm.
6. While the porridge finishes, melt the ghee in a small skillet over medium heat, add the finely diced onion, and cook for 6 to 8 minutes until deeply golden. Sprinkle with the cinnamon.
7. Spoon the jareesh into shallow bowls, drizzle generously with the hot ghee and onions, and serve immediately with yogurt, lemon wedges, and a scattering of fresh parsley.

Cook’s Notes

• Soaking the jareesh for at least 2 hours (or overnight in the fridge) is essential for an evenly tender, creamy texture.
• Stir the pot from the bottom every 15 minutes during cooking to prevent the wheat from catching and scorching on the base.
• For a more traditional texture, pound the cooked jareesh with a heavy wooden mallet (midhb) instead of blending, working in batches.
• Leftovers thicken as they cool; loosen with a splash of hot chicken stock when reheating on the stovetop.
• Serve with a simple cucumber and yogurt salad on the side for a refreshing contrast to the rich, spiced porridge.

You might also like

Asian

Margoog Meat Vegetable Rice

Asian

Saudi Buried Spiced Lamb

Asian

Saudi Cardamom Spiced Coffee

Asian

Haneeth Slow-Roasted Lamb