Entree: Bahrain – Central Culinary Region – جريش ➤ jareesh (A savory cracked-wheat porridge slow-cooked with spiced lamb and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 cups (320 g) jareesh (cracked wheat)
- 1 lb (454 g) bone-in lamb shoulder, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) ghee or vegetable oil, plus extra for frying onions
- 1 large onion, about 8 oz (225 g), finely chopped
- 1 small onion, about 3 oz (85 g), thinly sliced and reserved for frying garnish
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1 medium tomato, about 5 oz (150 g), chopped
- 6 cups (1.4 L) low-sodium chicken or lamb stock, or water
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) chopped fresh cilantro or parsley for garnish
- 1 tbsp (14 g) butter or extra ghee for finishing

Instructions

1. Rinse the jareesh under cold water and drain; set aside. In a large heavy pot heat 2 tbsp (30 ml) ghee or oil over medium-high heat. Season the lamb pieces lightly with salt and brown on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot add the chopped onion and sauté over medium heat until soft and translucent, 6–8 minutes. Add the minced garlic and spices (cumin, coriander, cinnamon) and cook 1 minute until fragrant.
3. Return the browned lamb to the pot, add the chopped tomato and the drained jareesh, and stir to coat with the aromatics. Pour in the stock (about 6 cups / 1.4 L) and bring to a gentle boil.
4. Reduce heat to low, partially cover, and simmer gently for 45–60 minutes, stirring occasionally to prevent sticking. If the mixture becomes too thick before the jareesh is tender, add hot water 1/2 cup (120 ml) at a time.
5. When the jareesh and lamb are very tender and the grains have broken down into a porridge-like consistency, remove the bones if present and shred any large pieces of lamb back into the pot. Stir in the butter or extra ghee and lemon juice, and adjust salt and pepper to taste.
6. For the garnish, quickly fry the thinly sliced small onion in 1–2 tbsp (15–30 ml) oil over medium-high heat until deep golden and crisp; drain on paper towel.
7. Serve hot, topped with fried onions and chopped cilantro or parsley. Jareesh can be served as a main course with additional lemon wedges on the side.