جريش

Instructions

1. 1 Rinse the crushed wheat several times until the water runs clear, then soak in warm water for thirty minutes. This softens the wheat and reduces the cooking time. Drain before adding to the pot.
2. 2 Heat the ghee in a large pot over medium heat. Brown the meat pieces on all sides for five minutes. Add the diced onion and cook for five more minutes until golden. Add the tomatoes, tomato paste, baharat, and turmeric, stirring for two minutes.
3. 3 Add the drained crushed wheat and pour in the water or broth. Stir well, bring to a boil, then reduce to the lowest simmer. Cover and cook for one and a half hours, stirring every twenty minutes to prevent sticking.
4. 4 As the jareesh cooks, the wheat gradually breaks down and absorbs the meat-flavoured liquid, becoming a thick, porridge-like consistency. Add more water if needed to prevent it from becoming too dry before the wheat is fully tender.
5. 5 The jareesh is ready when the wheat is completely soft and the meat can be shredded with a spoon. Using a wooden spoon, beat the mixture vigorously to break down any remaining whole wheat pieces into a smooth, creamy texture.
6. 6 Serve the jareesh in shallow bowls with a generous drizzle of melted ghee and a scatter of crispy fried onions. This ancient wheat and meat porridge is one of Saudi Arabia's oldest and most beloved traditional dishes.