Jareesh

About This Recipe

Jareesh is one of the oldest and most culturally significant foods in Saudi Arabia, particularly cherished in the Najd region. Made from coarsely crushed wheat that is slow-cooked with chicken or lamb until it becomes a thick, creamy, satisfying porridge, Jareesh is both humble and deeply flavourful. The wheat is slow-cooked until it breaks down into a smooth mass, then enriched with a fried topping of onions, tomatoes, and spices. It is traditionally served during Ramadan, at weddings, and as a warming winter meal. Its texture is similar to a thick risotto and its flavour is complex, savoury, and comforting.

Ingredients

Serves 6

• 500 gjareesh (coarsely crushed wheat), soaked overnight
• 500 gbone-in chicken pieces
• 2 litreswater
• 2 tspsalt
• 2 largeonions — 1 halved (for stock), 1 sliced (for topping)
• 3 mediumtomatoes, chopped
• 1 tbsptomato paste
• 1 tspground cumin
• 1 tspground coriander
• 1/2 tspground turmeric
• 3 tbspvegetable oil or ghee
• 2 clovesgarlic, minced

Instructions

1. 1

   Make the broth

   In a large pot, combine chicken, 2 litres water, halved onion, and salt. Bring to boil, skim foam, then simmer 45 minutes until chicken is cooked through. Remove chicken; reserve all stock.

2. 2

   Cook the wheat

   Drain soaked wheat and add to the chicken stock. Bring to boil, then reduce heat to low. Cook uncovered, stirring regularly, for 60–75 minutes until wheat completely breaks down into a thick porridge.

3. 3

   Add shredded chicken

   Strip chicken from bones and shred. Stir shredded chicken back into the wheat porridge. Season and adjust consistency with water if needed — it should be thick but pourable.

4. 4

   Make the topping

   Heat oil in a pan. Fry sliced onion until caramelised and golden. Add garlic, tomatoes, tomato paste, cumin, coriander, and turmeric. Cook until tomatoes break down into a rich sauce.

5. 5

   Serve

   Ladle Jareesh into bowls or a communal pot. Spoon the tomato-onion topping generously over the surface. Serve immediately.

Variations

• •

  Lamb Jareesh: use bone-in lamb instead of chicken for a richer, more traditional version.

• •

  Spicier version: add green chilli and extra cumin to the topping.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Jareesh thickens considerably when cold. Refrigerate up to 3 days; reheat over low heat with added water, stirring constantly.

Frequently Asked Questions