Entree: Saudi Arabia – Eastern Province – جريش ➤ Jareesh (Creamy crushed wheat and lamb stew flavored with Arabic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 25 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Jareesh (cracked whole wheat), dry — 12 3/4 oz (360 g) (estimated edible portion: 12 3/4 oz (360 g))
Bone-in lamb shoulder, 1–2 inch (2.54 to 5.08 cm) pieces — 15 7/8 oz (450 g) gross; estimated 9 1/2 oz (270 g) cooked edible lamb
Ghee — 4 tbsp (60 ml) (about 1 15/16 oz (55 g))
Onion, thinly sliced — 7 7/8 oz (225 g)
Garlic, minced — 3 cloves (about 5/16 oz (9 g))
Ground cumin — 0.071 oz (2 g)
Ground coriander — 0.071 oz (2 g)
Ground black pepper — 0.035 oz (1 g)
Ground cinnamon — 0.071 oz (2 g) (optional)
Bay leaf — 1 leaf (optional; about 0.0071 oz (0.2 g))
Tomato paste — 0.53 oz (15 g)
Lamb stock, hot — 5 7/8 cups (1.4 L)
Salt — 0.176 to 0.282 oz (5–8 g) (use 0.23 oz (6.5 g) for estimation)
Lemon juice — 2 tbsp (30 ml)
Fresh cilantro, chopped — 0.53 oz (15 g)
Fresh mint, chopped — 0.28 oz (8 g)
Onion, thinly sliced for frying — 6 oz (170 g); fry until golden for garnish

Show original ingredient measurements

Jareesh (cracked whole wheat), dry — 360 g (estimated edible portion: 360 g)
Bone-in lamb shoulder, 1–2 inch pieces — 450 g gross; estimated 270 g cooked edible lamb
Ghee — 60 ml (about 55 g)
Onion, thinly sliced — 225 g
Garlic, minced — 3 cloves (about 9 g)
Ground cumin — 2 g
Ground coriander — 2 g
Ground black pepper — 1 g
Ground cinnamon — 2 g (optional)
Bay leaf — 1 leaf (optional; about 0.2 g)
Tomato paste — 15 g
Lamb stock, hot — 1.4 L
Salt — 5–8 g (use 6.5 g for estimation)
Lemon juice — 30 ml
Fresh cilantro, chopped — 15 g
Fresh mint, chopped — 8 g
Onion, thinly sliced for frying — 170 g; fry until golden for garnish

Instructions

1. Rinse the dry jareesh under cold water until the water runs clearer. Drain and soak for 20–30 minutes while preparing the meat.
2. Heat half the ghee in a large heavy pot over medium-high heat. Brown the lamb pieces on all sides, about 6–8 minutes, then remove and set aside.
3. Add the remaining ghee to the pot. Sauté the sliced onion until soft and golden, about 8–10 minutes. Add the garlic and tomato paste and cook for 1 minute.
4. Stir in the cumin, coriander, black pepper, and cinnamon. Cook for about 30 seconds, until fragrant.
5. Return the lamb to the pot. Add the bay leaf, if using, and the hot lamb stock. Bring to a boil, then reduce to a simmer, cover, and cook until the lamb is tender, about 40–50 minutes or longer if needed.
6. Add the soaked jareesh and stir. Cover and simmer gently, stirring occasionally to prevent sticking, until the grain is soft and the mixture is thick and porridge-like, about 25–35 minutes. Add water as needed if it becomes too thick.
7. Taste and adjust the salt. Remove the bay leaf, if used. Stir in the lemon juice, cilantro, and mint.
8. Serve hot, topped with the fried onion garnish.