Where it comes from
Jareesh is a cherished dish from the Gulf region, specifically Saudi Arabia, where the Bedouin tradition of using available grains and spices for sustenance in the arid desert is prevalent. It reflects the historical trade routes that brought cinnamon and cardamom into the region, blending them with local ingredients like wheat and yogurt for a nourishing meal.
On the Palate
What goes into it
How it's made
- 1
Rinse the wheat thoroughly and soak it in water for at least 30 minutes.
- 2
In a large pot, sauté chopped onions in a bit of oil until they are golden.
- 3
Add chicken pieces, and sprinkle with cinnamon, cardamom, and cumin, cooking until the chicken is browned.
- 4
Stir in chopped tomatoes and cook until they begin to break down.
- 5
Drain the soaked wheat and add it to the pot, mixing well with the chicken and tomatoes.
- 6
Pour in enough water to cover the mixture, bring to a boil, then reduce heat and simmer until the wheat is tender.
- 7
Stir in yogurt before serving for a creamy finish.
