A simple, traditional Saudi dish using crushed wheat. Look in your local Middle Eastern grocery store to find the Jareesh...you don't want to miss this dish!

Mandi Lynn


  1. 1/4 Cup White Rice
  2. 1 1/2 Cups Jareesh (crushed wheat)
  3. 1 Onion chopped
  4. 1/4 Cup Oil
  5. 4 Cups Water
  6. 2 Cups Chicken broth or Veg
  7. 2 Cups Yogurt
  8. 2 Teaspoons Salt
  9. 3 Onions chopped
  10. 1/2 Cup Ghee
  11. 1 Teaspoon Cumin
  12. 1 Teaspoon Corriander Ground
  13. 1 Lime Dried , ground into powder
  14. To Taste Red Chilli Flakes


180 mins
  1. Add Photo

    Wash rice and jareesh VERY well, until water runs clear. This may take several washes. Set aside.

  2. Add Photo

    Heat oil in a large heavy bottomed pan and cook one chopped onion until soft and translucent.

  3. Add Photo

    Add rice/jareesh mixture, add water and broth, bring to a boil, then cover, put the heat on low, and leave to cook until all the water has absorbed. This should take 2 or 2 1/2 hours. It is ok to stir to check for water absorbtion.

  4. Add Photo

    In the meanwhile, heat ghee over medium/low heat and add 3 chopped onions. Cook until the onion is caramelized, dark brown, and still soft. It may take up to an hour...do not turn up the heat or you will burn the onions.

  5. Add Photo

    When onions are cooked, add in corriander, dried lime, and chili powder. There should still be a good amount of ghee remaining.

  6. Add Photo

    Once the jareesh has finished cooking, use a heavy spoon and lots of muscles to stir in yogurt, cumin and salt. It should have a creamy consistency, like oatmeal. If needed, feel free to add more yogurt and salt to your liking.

  7. Add Photo

    To serve, transfer to a large platter and pour onions/ghee on top.

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