🥣 Jareesh with chicken

Name: Jareesh with chicken
Total time: 90 min
Yield: 4
Cuisine: Saudi Arabia · Arabian Peninsula
Ingredients: 250 g jareesh (crushed wheat), rinsed and soaked for 1 hour; 500 g chicken pieces; 1.5 litres water; 250 g plain yogurt; 1 onion, finely sliced; 20 g butter; 1 tsp cumin, 1 tsp salt, black pepper

Origin: Saudi Arabia · Arabian Peninsula

455kcal

per serving · 350 g

130kcal

per 100 g

23 gProtein6.5 g / 100 g

14 gFat4 g / 100 g

60 gCarbs17 g / 100 g

Jareesh is a comforting Saudi porridge of coarsely crushed wheat simmered slowly with chicken until thick and creamy, then enriched with yogurt. It is topped with onions fried in butter, which add sweetness and a toasty aroma. The texture is soft but slightly grainy, and it is served hot in a deep dish, often during Ramadan and on cold winter evenings.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: chicken

Not veganbecause of: yogurt, chicken, butter

Contains glutenbecause of: cracked wheat

Contains dairybecause of: yogurt, butter

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

cracked wheatyogurtchickenonionbutter

Recipe

4 servings90 min

Ingredients

250 g jareesh (crushed wheat), rinsed and soaked for 1 hour
500 g chicken pieces
1.5 litres water
250 g plain yogurt
1 onion, finely sliced
20 g butter
1 tsp cumin, 1 tsp salt, black pepper

Method

Simmer the chicken in the water with salt for 30 minutes, then lift it out, shred it and keep the broth.
Add the drained jareesh to the broth and cook on low heat for about 45 minutes, stirring often, until thick and soft.
Stir in the shredded chicken and the yogurt and cook for 10 minutes more, adding hot water if it gets too thick. Season with cumin and pepper.
Fry the onion in the butter until deep golden.
Spoon the jareesh into a dish and top with the onions and butter.

How to make it lighter

Use skinless chicken and skim the fat from the broth before adding the wheat.
Use only a small knob of butter for the onions, or fry them in a non-stick pan.
A medium bowl is filling; serve it with a fresh salad instead of bread.

History

Jareesh is a long-standing traditional dish of central Arabia and is especially associated with the Najd region. It is also cooked across the Gulf, in Kuwait, Qatar and the UAE.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →