Jareesh Lahm
Jareesh Lahm is a traditional Saudi Arabian dish made from cracked or crushed wheat (jareesh) slow-cooked with lamb or chicken until it forms a creamy, porridge-like stew. It's known for its comforting texture and is often seasoned with aromatic spices and sometimes za'atar, offering a nutritious and flavorful meal.
🧂 Ingredients
- 1 cup Cracked wheat (Jareesh)(rinsed and soaked for at least 2 hours or overnight)
- 1 kg Lamb shoulder or leg(cut into 1.5-inch cubes)
- 2 tbsp Olive oil or ghee
- 1 medium Large onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 6 cups Chicken or lamb broth
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cardamom
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 tbsp Za'atar(optional, for added flavor)
- 0.5 cup Plain yogurt or milk(optional, for extra creaminess)
👨🍳 Instructions
- 1
Rinse the cracked wheat thoroughly under cold water until the water runs clear. Drain and soak in a bowl of water for at least 2 hours, or preferably overnight. Drain well before using.
- 2
Heat olive oil or ghee in a large, heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 5-7 minutes.
⏱️ 7 minutes - 3
Add the lamb cubes to the pot and brown them on all sides. This will take about 10-15 minutes. Drain off any excess fat if necessary.
⏱️ 15 minutes - 4
Stir in the ground cumin, coriander, cinnamon, and cardamom. Cook for 1 minute until fragrant.
⏱️ 1 minute - 5
Add the drained cracked wheat to the pot and stir to combine with the lamb and spices. Roast for about 1 minute.
⏱️ 1 minute - 6
Pour in the chicken or lamb broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 2 to 3 hours, stirring occasionally to prevent sticking. The wheat should become very tender and creamy.
⏱️ 2.5 hours - 7
Once the jareesh has reached a creamy consistency and the lamb is tender, stir in the shredded cooked lamb (if using pre-cooked meat), za'atar (if using), salt, and pepper. If you desire extra creaminess, stir in the yogurt or milk.
- 8
Cook for another 5-10 minutes, stirring well, until everything is heated through and well combined. Adjust seasoning if needed.
⏱️ 10 minutes - 9
Serve hot. Jareesh is often garnished with a drizzle of ghee or olive oil and a sprinkle of sumac or parsley.
💡 Pro Tips
- ✓Rinsing and soaking the cracked wheat is essential for achieving the right texture.
- ✓Stirring the jareesh frequently, especially towards the end of cooking, prevents it from sticking to the bottom of the pot.
- ✓For a smoother consistency, you can use an immersion blender to partially blend the jareesh after cooking.
🔄 Variations
- Chicken Jareesh: Substitute lamb with cooked, shredded chicken.
- Vegetable Jareesh: Omit the meat and add finely diced vegetables like carrots or zucchini during the last hour of cooking.