A hearty porridge of crushed wheat and chicken slow-cooked until thick and creamy, enriched with butter and seasoned with warming spices. This ancient Gulf comfort dish is the Qatari equivalent of risotto.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Soak crushed wheat in water for 2 hours, then drain.
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2
Brown chicken pieces in butter for 5 minutes. Add onion and cook until soft.
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3
Add tomatoes, bezar, turmeric, and salt. Cook for 3 minutes.
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4
Add soaked wheat and water. Bring to a boil, then simmer on low heat for 1 hour, stirring every 10 minutes to prevent sticking.
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5
When the wheat is fully tender and porridge-thick, remove chicken bones. Stir vigorously to achieve a smooth consistency.
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6
Serve in bowls with a knob of butter and a sprinkle of dried mint.
Did You Know?
Jireesh was the staple grain dish of the Arabian Peninsula long before rice became widely available through trade.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- serving bowls
The Story Behind Jireesh
Jireesh predates the widespread adoption of rice in the Gulf, representing the original grain-based cuisine of the Arabian Peninsula when wheat was the primary starch. The dish is essentially the wheat-based ancestor of many Gulf rice dishes, and its preparation techniques have remained largely unchanged for centuries. In Qatar, jireesh is strongly associated with Ramadan and winter months, when its warming, substantial character is most appreciated. The dish connects modern Qataris to their pre-oil pastoral heritage, when crushed wheat was a dietary staple ground by hand using stone mills.
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