2 cups of cooked chicken or lamb, shredded into bite-size pieces
1 large onion, finely chopped
3 cloves of garlic, minced
1 tablespoon of olive oil
1 tablespoon of za’atar
Salt and freshly ground black pepper to taste
Instructions
Begin by thoroughly rinsing the Jareesh under cold water. Continue this process until the water runs clear, ensuring that any dust or impurities are completely removed.
In a large, heavy-bottomed pot, heat the olive oil. Place it over your cooktopon medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Cook these, stirring occasionally under LG built-in hood with lights on, until the onion becomes translucent and the garlic releases its aroma.
Now, add the rinsed Jareesh to the pot, taking care to stir it well with the onion and garlic, letting it lightly toast for a minute or so.
Following this, pour in the chicken or lamb broth. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to a low setting on your electric hob stove, cover the pot with a lid, and let the Jareesh simmer gently. This process should take around 2-3 hours. Remember to stir occasionally, ensuring that the Jareesh doesn’t stick to the bottom of the pot.
As the Jareesh cooks, it should become tender and reach a creamy, risotto-like consistency. If it becomes too thick, you can add more broth or water.
Towards the end of the cooking process, stir in the shredded meat, za’atar, and season with salt and pepper. Allow the dish to cook for an additional 5-10 minutes, ensuring that the meat is thoroughly heated.
