Jareesh Recipe – Creamy Chicken & Wheat Porridge – Authentic Middle Eastern

Last Updated on 4 months by Neha Deshmukh

Jareesh Recipe – Creamy Chicken & Wheat Porridge – Authentic Middle Eastern

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Jareesh. It’s a creamy, comforting porridge that’s been a staple in Middle Eastern cuisine for centuries. I first tried it during a visit with family in the Gulf, and I was instantly hooked. It’s unlike anything I’d ever tasted, and I knew I had to try and recreate it at home. It took a few attempts, but I’m thrilled with how this recipe turned out!

Why You’ll Love This Recipe

This Jareesh recipe is all about comfort food. It’s incredibly flavorful, surprisingly easy to make (especially with a pressure cooker!), and wonderfully satisfying. The creamy texture, combined with tender chicken and aromatic spices, makes it a truly special dish. It’s perfect for a cozy night in, a family gathering, or even a festive occasion.

Ingredients

Here’s what you’ll need to make this delicious Jareesh:

• 1 cup jareesh (cracked wheat)
• 1 large chicken breast (about 200-250g)
• 1 small cinnamon stick (about 5cm)
• 2-3 cardamom pods
• 2 cups water (500ml)
• To taste salt and pepper
• 1 chicken stock cube
• 1 cup yogurt (240ml)
• 125ml cream
• Melted ghee and fried onions for topping

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Jareesh: This is the star of the show! It’s a type of cracked wheat, and you can usually find it at Middle Eastern grocery stores. I’ll talk more about it below.
• Chicken & Its Role in Flavor: I prefer using chicken breast for a leaner Jareesh, but you can absolutely use chicken thighs for a richer flavor.
• The Aromatic Spices: Cinnamon & Cardamom: Don’t skimp on these! They really make the dish sing. Lightly crushing the cardamom pods before adding them releases even more flavor.
• Yogurt & Cream: Full-fat yogurt and cream give the best creamy texture. You can use low-fat options, but the result won’t be quite as luxurious.

Jareesh: Understanding This Ancient Grain

Jareesh isn’t something you see on every menu, and that’s part of its charm! It’s a coarsely ground wheat that’s been a staple food in the Middle East for generations. It’s incredibly nutritious and has a lovely, slightly nutty flavor. Finding it might take a trip to a specialty store, but trust me, it’s worth it!

Regional Variations in Jareesh Preparation

Jareesh is made differently across the Middle East. Some versions use lamb or mutton instead of chicken. Others include vegetables like potatoes or carrots. Some regions even add a touch of turmeric for color and flavor. This recipe is a fairly classic take, but feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the jareesh in water for at least 2 hours. This helps it soften and cook evenly. After soaking, drain and rinse it thoroughly.
2. Now, into your pressure cooker goes the soaked jareesh, chicken breast, water, cinnamon stick, cardamom pods, stock cube, salt, and pepper.
3. Secure the lid and cook on medium-low heat for 5-6 whistles.
4. Once cooked, let the pressure release naturally – don’t rush it! This is important for tender chicken.
5. Open the cooker carefully. You’ll notice the chicken should be easily shredded.
6. In a separate bowl, whisk together the yogurt and cream until smooth and creamy.
7. Add the yogurt-cream mixture to the pressure cooker. It will be quite thick, and the chicken should fall apart easily as you stir.
8. Cook on low heat for about 10 minutes, stirring occasionally. Taste and adjust the salt and pepper as needed.
9. Finally, use a hand blender to blend the mixture until it’s beautifully smooth and creamy.

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Jareesh:

• Achieving the Perfect Creamy Texture: Don’t be afraid to blend! The hand blender is key to getting that signature smooth texture.
• Ensuring the Chicken is Tender: Letting the pressure release naturally is crucial. If you release it manually, the chicken might be a bit tough.
• Adjusting Spice Levels: Feel free to add a pinch of chili powder or a dash of cayenne pepper if you like a little heat.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Jareesh Adaptation: Substitute the chicken with chickpeas or lentils, and use a plant-based yogurt and cream alternative. Vegetable broth can replace the chicken stock cube.
• Gluten-Free Considerations: While jareesh itself is wheat, it’s a coarser grain. If you have a severe gluten intolerance, it’s best to avoid this recipe.
• Spice Level Adjustments (Mild, Medium, Hot): Add a pinch of cayenne pepper for a kick, or omit the cardamom for a milder flavor.
• Festival Adaptations (Ramadan, Eid): Jareesh is often served during Ramadan and Eid. You can garnish it with extra fried onions, chopped fresh cilantro, and a drizzle of rosewater for a festive touch.

Serving Suggestions

Serve the Jareesh hot, topped generously with melted ghee and crispy fried onions. A side of Arabic salad or some warm pita bread would be a perfect accompaniment. My family loves a sprinkle of chopped parsley on top too!

Storage Instructions

Leftover Jareesh can be stored in an airtight container in the refrigerator for up to 3 days. It reheats beautifully on the stovetop or in the microwave. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What exactly is Jareesh, and where does it originate?

Jareesh is a coarsely ground wheat that’s been a staple food in the Middle East, particularly in the Gulf region, for centuries. Its origins can be traced back to ancient Bedouin traditions.

Can I use a different type of grain if I can’t find Jareesh?

While it won’t be exactly the same, you could try using bulgur wheat as a substitute, but the texture will be different.

How can I make Jareesh in a slow cooker instead of a pressure cooker?

You can! Cook the jareesh and chicken on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and the jareesh is soft.

What is the best way to shred the chicken for this recipe?

Once the chicken is cooked, it should fall apart easily with two forks.

Can I freeze leftover Jareesh? If so, how?

Yes! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months.

Enjoy! I hope you love this Jareesh recipe as much as my family does. Let me know in the comments if you try it, and how it turns out!