Entree: Bahrain – جريش ➤ jarīsh (Crushed wheat simmered with meat and spices into a thick, savory porridge-like dish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (360 g) jareesh (crushed or coarsely ground wheat)
- 1 lb (454 g) lamb shoulder or leg, trimmed and cut into 1-inch pieces (approx. usable weight)
- 6 cups (1.4 L) chicken or lamb stock (or water)
- 2 tbsp (30 ml) ghee or unsalted butter
- 1 large onion, finely chopped (8 oz / 225 g)
- 2 cloves garlic, minced (6 g)
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/4 tsp (1.25 ml) ground cinnamon
- 1 bay leaf
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice (optional, for serving)
- 2 tbsp (16 g) toasted pine nuts or slivered almonds for garnish
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the jareesh under cold water until the water runs clear; drain and set aside.
2. In a heavy saucepan or Dutch oven, heat 1 tbsp (15 ml) ghee over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes. Remove the lamb and set aside.
3. Reduce heat to medium, add the remaining 1 tbsp (15 ml) ghee, then sauté the chopped onion until golden and translucent, about 6 minutes. Add the minced garlic and cook 30 seconds more.
4. Stir in the tomato paste, ground cumin, ground coriander, and cinnamon; cook 1–2 minutes to bloom the spices.
5. Return the browned lamb to the pot, add the rinsed jareesh, bay leaf, stock, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer, stirring occasionally.
6. Cook until the jareesh is tender and the mixture is thick and porridge-like, 40–60 minutes, adding a little more stock or water if it becomes too thick. Taste and adjust seasoning.
7. Remove the bay leaf. Stir in 1 tbsp (15 ml) of ghee for richness if desired. Spoon into a serving dish, garnish with toasted pine nuts or almonds, chopped parsley or cilantro, and serve with lemon wedges.