Prep Time 30 Min
Cook Time 360 Min
Servings4 servings People
Calories650 kcal
Jareesh has a special place in my kitchen, especially during cooler evenings when comfort food is called for. This dish, made from crushed wheat and chicken, is a staple in many Middle Eastern households. It’s typically simmered for hours, allowing flavors to meld beautifully, and it rewards your patience with a rich, hearty dish. I remember the first time I made it, I forgot to stir it regularly, resulting in a bit of sticking at the bottom of the pot. Now, I set a timer for myself to keep things moving along. This version is straightforward enough for home cooks, and can easily become a beloved family favorite.
Ingredients
- 4 cups crushed wheat
- 2 chopped onions
- 2 diced tomatoes
- 2 diced green bell peppers
- 1 whole chicken, cut into quarters
- Water as needed
- Salt to taste
- Cumin to taste
- Turmeric to taste
- Oil or butter for cooking
Instructions
- Soak the crushed wheat in water for 30 minutes.
- Cut the chicken into quarters.
- Heat oil or butter in a pot.
- Add the chopped onions and sauté until soft.
- Add the chicken pieces and stir with the onions.
- Sprinkle in the salt, cumin, and turmeric.
- Drain the soaked crushed wheat and add it along with the diced tomatoes to the pot.
- Pour in enough water to be about 2 inches above the wheat.
- Cover the pot and let it simmer on low heat for 6 hours, stirring every 30 minutes and adding water if necessary.
- After 3 hours, add the diced green peppers.
- Once cooked, remove the bones from the chicken and adjust salt to taste.
- Serve hot, drizzling olive oil on top.
What I Notice When Cooking
- The aroma while cooking is incredibly comforting and brings back memories of family gatherings.
- The texture of the jareesh becomes wonderfully creamy as it cooks down; it’s essential to monitor the water level.
- This dish serves well for dinner parties, as it can be made in advance and just warmed up when guests arrive.
Small Adjustments
- Be careful not to over-soak the crushed wheat, as it could turn mushy.
- If you find the mixture too thick, add more water gradually to adjust the consistency.
- You can swap the chicken for lamb or beef, depending on your preference.
Storage and Reheating
Store the leftovers in the fridge in an airtight container for a day or two. When reheating, add a splash of water to prevent it from drying out. It warms up nicely on the stovetop over low heat.
Nutritional Notes
This recipe yields a hearty dish, featuring around 650 calories per serving, which makes it fairly filling. It’s important to balance it with fresh salads or vegetables for a more rounded meal.
