Entree: Saudi Arabia – Hijaz – جريش ➤ Jarīsh (Savory cracked wheat porridge-stew cooked with meat and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 25 min

Total 2 hrs

Ingredients

- 2 cups (340 g) jareesh (cracked whole wheat)
- 1 lb (450 g) lamb, bone-in pieces, cut into 1–2 inch (2.5–5 cm) pieces
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cinnamon or 1 small cinnamon stick
- 1 bay leaf
- 6 cups (1.4 L) lamb or chicken stock (or water)
- 1 cup (240 g) plain yogurt, whisked (room temperature)
- 1 tsp (5 g) salt, adjust to taste
- Fresh cilantro or parsley for garnish, chopped (no measurement)
- Lemon wedges for serving (no measurement)
- Optional: 2 tbsp (30 g) toasted pine nuts or slivered almonds for garnish

Instructions

1. Rinse the jareesh under cold water until the water runs clear; drain and set aside to soak in 1 cup (240 ml) warm water for 20–30 minutes while you begin the lamb.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot, add 3 tbsp (45 ml) ghee and the sliced onion. Sauté until deep golden and softened, about 8–10 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Return the browned lamb to the pot. Stir in ground cumin, ground coriander, black pepper, cinnamon (or stick), and bay leaf. Add 6 cups (1.4 L) stock and bring to a boil, then reduce heat to a simmer. Cover and simmer until lamb is tender, about 45–60 minutes.
5. Once the lamb is tender, remove the bay leaf (and cinnamon stick if used). Stir the soaked jareesh into the pot along with any soaking water. Add more water or stock if needed to maintain a porridge-like consistency.
6. Simmer gently, stirring occasionally, for 25–35 minutes until the jareesh is soft, broken down, and the mixture has thickened. If the mixture becomes too thick, add hot water or stock a little at a time.
7. Temper the whisked yogurt by stirring a few spoonfuls of the hot jareesh into the yogurt, then slowly stir the tempered yogurt back into the pot. Simmer 2–3 minutes more; adjust salt to taste.
8. Serve hot, drizzled with a little melted ghee, garnished with chopped cilantro or parsley, toasted pine nuts or almonds if using, and lemon wedges on the side.