Jireesh — Print Recipe — The Culinary Codex

A creamy porridge of crushed wheat simmered with chicken and aromatics until thick and velvety, served with a drizzle of golden butter. This ancient grain dish is Kuwaiti comfort food at its most elemental.

Ingredients

2 cups cracked wheat (jareesh)
300g chicken breast
1 onion, diced
2 tbsp butter
1 tsp turmeric
1 dried lime (loomi)
5 cups water or chicken broth
1 tsp salt
1/2 tsp black pepper
2 tbsp ghee for serving

Instructions

1 Rinse cracked wheat several times until water runs clear. Soak in warm water for 30 minutes, then drain completely.
2 Melt butter in a heavy pot. Saute diced onion until golden, then add chicken breast pieces and brown on all sides.
3 Add turmeric, salt, pepper, and the dried lime. Pour in water or broth and bring everything to a rolling boil.
4 Add the drained cracked wheat, stir well, then reduce heat to the lowest setting. Cover tightly and cook 45-60 minutes.
5 Stir every 10-15 minutes to prevent sticking. The jireesh is done when it reaches a thick, creamy porridge consistency.
6 Remove chicken, shred it, and stir back in. Serve hot in bowls with a generous drizzle of melted ghee on top.

Did You Know?

Jireesh was the original fast food of the Arabian Peninsula — Bedouin travelers carried cracked wheat because it cooked faster than whole grain.