Jireesh — Print Recipe — The Culinary Codex

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.

Ingredients

2 cups crushed wheat (jireesh)
400g chicken pieces
1 onion, diced
2 tomatoes, diced
1 tsp bezar spice
1/2 tsp turmeric
1 tsp salt
6 cups water
3 tbsp butter
1 tbsp dried mint for garnish

Instructions

1 Soak crushed wheat in water for 2 hours, then drain.
2 Brown chicken pieces in butter for 5 minutes. Add onion and cook until soft.
3 Add tomatoes, bezar, turmeric, and salt. Cook for 3 minutes.
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.
5 When the wheat is fully tender and porridge-thick, remove chicken bones. Stir vigorously to achieve a smooth consistency.
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.