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Recipes

Kuwaiti Jireesh

Jireesh is a beloved, deeply comforting dish often prepared in Kuwait during the holy month of Ramadan for Iftar gatherings and for the festive celebrations of Eid al-Adha.

4 servings (default)Kuwait

Ingredients

Servings
4
  • For the Meat
  • 500 g Lamb or Chicken, cut into chunks
  • 1 large Large onion, diced
  • 2 tablespoons Oil or ghee
  • 1 teaspoon Cumin
  • ½ teaspoon Black pepper
  • 1 teaspoon Salt
  • 4 cups Water
  • For the Jireesh
  • 2 cups Crushed wheat (jireesh), rinsed
  • 6 cups Water or stock
  • 1 cup Yogurt
  • 2 Dried black limes (loomi), pierced
  • 1 teaspoon Cumin
  • ½ teaspoon Black pepper
  • 1 teaspoon Salt
  • 2 tablespoons Ghee
  • For Garnish
  • 2 tablespoons Ghee
  • 1 Onion
  • ¼ cup Toasted pine nuts

Method

  1. 1

    Prepare the Meat

    In a large pot, heat the oil or ghee over medium-high heat. Add the diced onion and cook until softened, about 5 minutes. Introduce the lamb or chicken chunks, browning them on all sides. Stir in the cumin, black pepper, and salt. Pour in the water, bring to a boil, then reduce heat, cover, and simmer gently. For lamb, cook for 60 minutes; for chicken, cook for 30 minutes, until tender. Once cooked, remove the meat and shred it if desired, reserving the rich cooking broth.

  2. 2

    Start the Jireesh

    While the meat cooks, combine the rinsed crushed wheat, water or reserved stock, yogurt, pierced dried black limes, cumin, black pepper, and salt in a separate large heavy-bottomed pot. Bring the mixture to a gentle boil, then reduce the heat to very low. Cover the pot and let it simmer slowly, stirring occasionally to prevent sticking. Cook for 2 to 3 hours, or until the wheat has completely broken down into a wonderfully thick, creamy, porridge-like consistency.

  3. 3

    Combine and Finish

    15 min

    Once the jireesh reaches its creamy texture, add the cooked and shredded (or chunked) meat along with any remaining reserved stock from the meat cooking. Stir in the 2 tablespoons of ghee for extra richness. Gently combine everything and continue to simmer for another 15 minutes, allowing the flavors to meld beautifully.

  4. 4

    Prepare the Garnish

    While the jireesh finishes, prepare your garnish. In a small pan, melt the 2 tablespoons of ghee over medium heat. Add the sliced or finely diced onion and cook slowly, stirring often, until it turns a deep golden brown and caramelizes. In another dry pan, toast the pine nuts over medium-low heat until fragrant and lightly golden. Be careful not to burn them.

  5. 5

    Serve

    Ladle the hot, comforting Jireesh into individual serving bowls. Generously top each portion with the caramelized onions and a sprinkle of toasted pine nuts. Serve immediately with fresh bread or pickles on the side, and enjoy this nourishing Kuwaiti classic.