Prep Time 30 Min
Cook Time 180 Min
Servings4 servings People
Calories520 kcal
I’ve put this red jareesh together a handful of times now in my kitchen, mostly when I want something hearty that simmers while I handle other things. It’s cracked wheat, the kind you find at Middle Eastern markets or sometimes labeled as jareesh or bulgur-style. Traditionally it’s a Gulf dish for gatherings or winter nights, but I make it any time the weather cools off. The red comes from tomatoes and paste cooked down with chicken—the broth soaks everything and it all breaks down into this thick porridge over low heat. What I like for home is how forgiving the long cook is; you don’t need to hover. First batch I tried, I skimped on the soak and the wheat stayed a bit chewy even after three hours, so now I always do the full half hour. Chicken goes in pieces for easy shredding later. The fried onions on top add that crunch—my family picks at them first. Serves four easily if portions aren’t huge, and leftovers hold up okay. Just plan ahead for the simmer time.
Ingredients
- 4 cups jareesh (cracked wheat)
- 1/4 cup corn oil (plus another 1/4 cup for onions)
- 2 pounds chicken pieces (legs or thighs work fine)
- 4 large onions, quartered
- 10 garlic cloves, peeled
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 4 bay leaves
- 2 tablespoons tomato paste
- 4 large tomatoes, roughly chopped
- 2 large onions, coarsely chopped
- 1 teaspoon ground dried lime (loomi powder)
Instructions
- Wash the jareesh a few times under cold water to clean it, then cover with water and let soak about 30 minutes. Drain before using.
- In a deep pot, heat 1/4 cup corn oil over medium. Add chicken pieces and brown them with a wooden spoon until golden all over. Pull them out with tongs and set aside.
- Toss in the quartered onions, stir a few minutes till soft, then add garlic cloves, salt, pepper, and cumin. Keep stirring so the onions pick up the spices.
- Add bay leaves, chopped tomatoes, and tomato paste. Stir it all together, then put the chicken back in. Pour in enough water to cover everything by an inch or so. Lid on, simmer 40 to 50 minutes till chicken’s tender.
- Strain the broth into a big pot (keep the chicken separate for now). Bring broth to a medium simmer, drain jareesh well, and stir it in.
- Pick chicken off bones, ditch skin and bones, shred the meat roughly, and add to the pot with jareesh.
- Cover tight, drop to low heat, and let it go 2 to 3 hours. Stir now and then, add hot water if it gets too thick. The wheat should mash completely when pressed.
- Use a wooden spoon to smash and stir till it’s a smooth, thick paste. Taste and adjust salt.
- For the onions, heat the second 1/4 cup oil in a wide pan over medium. Add chopped onions, stir till golden, sprinkle in loomi, and cook till dark brown and crisp. Drain on paper if oily.
- Serve jareesh hot, topped with the onions.
Why You’ll Love This Recipe
- Takes mostly hands-off time after the start, so you can step away.
- Tomato-chicken broth gives a balanced tangy depth without overpowering the wheat.
- Holds warmth well for family dinners when everyone’s eating at different times.
Chef’s Tips for Perfection
- Soak the jareesh properly or it’ll never fully soften, no matter the cook time.
- Keep the simmer low and steady after adding wheat—too hot and it sticks to the pot bottom.
- Swap loomi for a squeeze of lime juice at the end if you can’t find the powder.
Storage and Reheating
Keeps in the fridge up to 3 days in a covered container. Reheat on the stove with a splash of water or broth to loosen it up, stir till hot. Freezes okay for a month but texture firms up some.
Nutritional Notes
Around 520 calories per serving. Mostly carbs from the wheat, some protein from chicken, fats from oil and onions. Tomato adds a bit of vitamin C.
(Creamy Tomato Chicken Cracked Wheat Porridge)
