Jareesh recipe /jareesh kuwait recipe /jarish arabic food /jareesh with chicken /

cracked wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is high in protein while rice is often more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in fat and pumpkin seeds are more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be more cost-effective.

Soak 250 grams of Jareesh and 100 grams of Egyptian rice in water overnight.

Heat 125 ml of oil in a pot and sauté 2 chopped onions for 5 minutes.

Add 2 tsp ginger and 2 tsp chopped garlic, sauté for 10 minutes until slightly red.

Add 2 chopped tomatoes, 125 grams of tomato paste, salt to taste, 1 tsp turmeric powder, 1 tsp cumin powder, 2 tsp paprika powder, and 2 tsp Arabic masala powder. Mix and fry for 5 minutes.

Add 400 grams of boneless chicken and fry for 10-15 minutes on low flame until well roasted with spices.

Pour in 3 liters of water and add 4 dry lemons. Mix well and bring to a boil.

Add the soaked Jareesh to the boiling mixture and cook on full flame for 15-20 minutes.

Reduce the flame and cover, cooking on low flame for 2 hours, stirring every 10-15 minutes to prevent sticking.

After 1.5 hours, remove the dry lemons and continue cooking uncovered for another 30 minutes, breaking the mixture down as it cooks.

Add 125 grams of yogurt and mix well, cooking for an additional 5 minutes before turning off the heat.

Prepare garnishing by mixing 1 chopped onion, 1 tsp sumac powder, and 1 tsp dry lemon powder.

Serve the Jareesh in Kuwaiti style, topping with 4 tablespoons of butter.

Cooking Techniques

Equipment Needed

Spice Level: