Entree: Saudi Arabia – Najd – جريش ➤ Jarīsh (Savory crushed wheat porridge cooked with meat and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 25 min

Total 1 hr 55 min

Ingredients

- 2 cups (360 g) jareesh (cracked whole wheat)
- 1 lb (454 g) bone-in lamb shoulder, cut into 1 in (2.5 cm) pieces
- 8 cups (1.9 L) water or low-sodium broth
- 1 medium onion, finely chopped (6 oz / 170 g)
- 2 tbsp (30 ml) tomato paste
- 3 tbsp (45 ml) ghee or unsalted butter
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.6 g) ground cinnamon
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1/2 lemon, juiced (about 1 tbsp / 15 ml), plus extra for serving
- 1 small onion, thinly sliced for frying (3 oz / 85 g)
- 2 tbsp (30 ml) vegetable oil for frying onions
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 2 tbsp (14 g) toasted pine nuts or slivered almonds for garnish (optional)
- 1/2 cup (120 g) plain yogurt for serving (optional)

Instructions

1. Rinse the jareesh under cold water until the water runs clear. Soak jareesh in cold water for 20–30 minutes, then drain.
2. In a large pot, heat 1 tbsp (15 ml) ghee over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add tomato paste and cook 2 minutes more to deepen flavor.
3. Add lamb pieces, cumin, cinnamon, black pepper, and salt. Brown the lamb lightly on all sides about 5–7 minutes.
4. Pour in 8 cups (1.9 L) water or broth, bring to a boil, then reduce to a simmer. Cover and cook until the lamb is very tender, about 45–60 minutes.
5. Remove the lamb pieces, shred meat from the bones, and return shredded meat to the pot. Discard bones. Add the drained jareesh to the pot and stir to combine.
6. Simmer gently, stirring occasionally to prevent sticking, until the jareesh absorbs liquid and becomes creamy and porridge-like, about 25–35 minutes. Add additional hot water 1/4 cup (60 ml) at a time if needed for desired consistency.
7. While jareesh cooks, heat vegetable oil in a small skillet and fry the thinly sliced onion until deep golden and crisp. Drain on paper towel.
8. Stir remaining 2 tbsp (30 ml) ghee and lemon juice into the jareesh. Adjust salt and spices to taste. Serve topped with fried onion, toasted nuts, chopped parsley, and a side of plain yogurt and lemon wedges.