Entree: Saudi Arabia – Saudi Bedouin Cuisine – جريش ➤ Jareesh (Crushed wheat porridge simmered with meat and aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

- 1 1/2 cups (270 g) jareesh (crushed wheat)
- 1 lb (454 g) lamb shoulder, bone-in, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) ghee or clarified butter
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground turmeric
- 1 small cinnamon stick (about 2 g)
- 4 whole green cardamom pods, lightly crushed
- 4 cups (960 ml) chicken or lamb stock (or water)
- 1 cup (240 ml) water additional, as needed
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) plain yogurt or milk (optional, to finish)
- 2 tbsp (8 g) toasted pine nuts or slivered almonds for garnish (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the jareesh under cold water until water runs clear; drain and set aside.
2. In a heavy pot over medium heat, melt the ghee. Add the chopped onion and sauté until soft and golden, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Add the lamb pieces and brown on all sides, about 6–8 minutes. Stir in cumin, coriander, black pepper, turmeric, cinnamon stick, and crushed cardamom; cook 1–2 minutes until fragrant.
4. Pour in the stock and bring to a boil. Reduce heat to low, cover, and simmer until lamb is tender, about 45 minutes to 1 hour.
5. Remove the cinnamon stick and cardamom pods. Add the rinsed jareesh and 1 cup (240 ml) water. Stir well, bring to a gentle simmer, cover, and cook, stirring occasionally, until the wheat is soft and the mixture is porridge-like, 25–35 minutes. Add additional water if it becomes too thick.
6. Stir in yogurt or milk if using, and adjust salt and pepper to taste. Simmer 2–3 minutes more.
7. Serve hot, garnished with toasted pine nuts or almonds and chopped parsley or cilantro.