Growing up, my mother always made such an effort with our Friday dinners. Some nights we had Majboos, but most times it was Bahraini Jareesh. We rarely had plain white rice, which was considered regular fare and Friday was far from regular. My mother learned this recipe from my Bahraini grandmother. Whenever we visited Bahrain, this was our welcoming dish. The Jareesh smell takes me to my grandmother’s house, I used to pick up the dried shrimp while cooking, because I prefer it to be well cooked, and my grandma yelling at me “wait until we serve it then eat the shrimps like normal humans.” I really missed these vibes.
The similarities between Qatari Jareesh and the Bahraini Jareesh, other than the name. The Qatari Jareesh is juicier because the tomato sauce layer covers the top of the Jareesh with a whole grilled chicken laid down on the top of the dish. However, the Bahraini Jareesh is more dried and cooked with dried shrimp.
Rice is beloved all across the Gulf countries, but there are days when my craving for Jareesh with dried shrimp will not settle until my mother has cooked a pot and served it up with sour cucumber and tomato.
Ingredient:(Two Serving, 15–20 minutes)
Two spoon Olive Oil
One Onion
One tea spoon Ginger
One Garlic
Two Tomato
One cup Coriander
One cup Parsley
Dried & Fresh Jumbo Shrimps
Two tea spoon Salt& Pepper
Half spoon Chili flakes (additional)
One spoon Mixed Qatari spices
One Green Chili
One Dried lime
Half Green sweet pepper
Four cups Jareesh
400ml Water
Directions:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the onion, ginger, garlic and sauté for 1–2 minutes, until the onion color changes to brown.
3. Add the tomato, coriander, parsley and both types of shrimp, as well as, Season with a pinch of salt, pepper, mixed spices and a bit of chili flakes (additional), stir fry for 2–3 minutes before you add the soft the green chili and sweet pepper with the dried lime.
4. Let cook, another 2–3 minutes. Finally, add the Jareesh and stir gently, but well, so the Jareesh and shrimps combine.
5. Add 2 cups of boiled water, cover the pot and cook on low-medium heat for 10–15 minutes or till the Jareesh is al dente.
6. Check for doneness and seasoning and adjust accordingly.
7. Add more stock if required. When the Jareesh is ready, remove from heat and serve with soured cucumber and tomato.
Steps:
