Jareesh – Yemenite Cracked Wheat Stew – Pareve version

👨‍🍳 Method

For the Fried onion

1. 1
   Rinse the wheat in cold water until the water runs clear, soak 30 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry for 8–10 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 4
   Add the wheat and the turmeric, cumin and paprika and stir 2 minutes, until all the grains are coated in fat.
2. 5
   Add the vegetable stock, season with salt and black pepper and bring to a boil.

   Stove
3. 6
   Turn down to low, cover and simmer 40–45 minutes without opening the lid, until the wheat is tender.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 7
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5. 8
   Gently stir in the parsley.
6. 9
   Gently fluff with a fork and serve.