Saudi Arabia: Jarish

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Jarish / Karen E Photography 

“Jreesh, which is ground wheat, is commonly used in Saudi Arabia and when including it in a dish it is called: Jarish. This recipe involves a whole chicken with - would you believe - rice! They do love their rice... it’s served with chopped, fried onions and is certainly worth a try.”

— Jackie Cameron

Chicken Stock

Ingredients:

• 1 Whole (1kg) Chicken
• 2 (400gr) Onion, roughly chopped
• 1 (100g) Leek, roughly chopped
• 2 (200gr) Carrots, roughly chopped
• 1 stalk (50g) Celery, roughly chopped
• 2 cloves (10gr) Fresh Garlic, skin removed
• 2 sprigs Fresh Thyme
• 2 Bay Leaves
• 5 Whole Black Peppercorns
• 5ml Fine Salt
• Water, enough to cover all the ingredients

 Method:

1. Place all the ingredients in a large pot, bring to the boil, then turn down to a simmer, allow to simmer for 2 hours.
2. Remove the chicken, remove the bones and skin, shred finely and keep aside.
3. Strain the liquid, keep the liquid (the chicken stock) aside and discard the vegetables and seasoning.

Jarish

Ingredients: 

• 500ml Pearly Barley, washed one time, drained and keep aside
• 30gr Salted Butter
• 30ml Sunflower Oil
• 1 (200gr) Onion, chopped
• 250gr Short Grain Brown Rice
• 1 litre Full Cream Milk
• 15ml Cumin seeds
• ORYZ Salt
• Freshly Grinded Black Pepper
• 10gr Butter
• 10ml Sunflower Oil
• 1 (200gr) Onion, chopped

 Method:

1. In a pot melt the butter and heat the oil, add the onions and fry until golden.
2. Add the pearly barley, rice and salt, cover with about 1 litre of chicken stock. Place the lid on the pot and allow to cook for 1 hour on a low heat.
3. Add the milk, cumin and pepper, place the lid back on and cook for another 2 hours, still on a very low heat.
4. Add the shredded chicken pieces, season well, mix well and serve.
5. When serving, melt the butter and heat the sunflower oil in a frying pan. Fry the onion, till cooked and golden, then serve on top of the rice with the chicken.