Jireesh

Name: Jireesh
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6 servings
Cuisine: Bahraini
Ingredients: 2 cups crushed wheat (jareesh); 500g chicken thighs, bone-in; 1 large onion, diced; 2 cloves garlic, minced; 2 tbsp ghee; 1 tsp baharat; 1/2 tsp turmeric; 1 dried lime, pierced; 6 cups water; Salt to taste; Ghee and cinnamon for serving

جريش (jah-REESH)

Crushed Wheat with Chicken

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 420 kcal

Coarsely crushed wheat simmered slowly with chicken and aromatics until it reaches a creamy, porridge-like consistency. This ancient Bahraini staple is pure comfort, warming both body and spirit.

Nutrition & Info

Protein 26.0g

Carbs 52.0g

Fat 12.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

large heavy pot wooden spoon ladle

Presentation Guide

Vessel: deep traditional bowl

Garnishes: ghee pool, cinnamon dust

Accompaniments: dates, yogurt drink

Ingredients

2 cups crushed wheat (jareesh)
500g chicken thighs, bone-in
1 large onion, diced
2 cloves garlic, minced
2 tbsp ghee
1 tsp baharat
1/2 tsp turmeric
1 dried lime, pierced
6 cups water
Salt to taste
Ghee and cinnamon for serving

Instructions

1
Soak crushed wheat in water for 30 minutes, then drain and rinse thoroughly.
2
Heat ghee in a heavy pot and saute onion until golden. Add garlic, baharat, and turmeric, stirring for one minute.
3
Add chicken pieces and sear briefly. Pour in water and add the dried lime and salt.
4
Add soaked wheat, bring to a boil, then reduce to very low heat. Cover and simmer for 1.5 hours, stirring every 20 minutes.
5
When the wheat has broken down into a creamy porridge and the chicken is falling off the bone, shred the meat and mix it back in.
6
Serve in bowls topped with a drizzle of melted ghee and a sprinkle of ground cinnamon.

💡

Did You Know?

Jireesh was once considered poor man's food in Bahrain, but today it is eagerly anticipated at Ramadan tables across all social classes.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon
ladle

Garnishing

ghee pool, cinnamon dust

Accompaniments

dates, yogurt drink

The Story Behind Jireesh

Jireesh is an ancient Arabian dish that predates rice cultivation in the Gulf, when wheat was the dominant grain. In Bahrain, jireesh became a Ramadan essential, its slow-cooked nature perfectly suited to the contemplative pace of the holy month. The dish connects modern Bahrainis to their pre-oil heritage when life was simpler and food was prepared with patience and minimal ingredients. Many families still use their grandmother's specific wheat-to-water ratios.

🕐 Traditionally enjoyed ramadan, winter evenings 📜 Origins: Ancient Arabian Peninsula

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