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Try SavoraVelvety Jareesh Soup with Caramelized Onion Ghee
A refined and comforting twist on traditional Jareesh, this soup features slow-simmered crushed wheat in a rich broth, finished with a fragrant caramelized onion ghee.
Ingredients
- Jareesh (crushed wheat)1 cup
- Chicken stock (Halal)6 cups
- Laban (buttermilk)2 cups
- Ghee (clarified butter)1/4 cup
- Onion2 medium
- Dried lime powder1/2 teaspoon
- Cinnamon1/4 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Olive oil1 tablespoon
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Learn MoreMethod
Rinse the jareesh under cold water until the water runs clear.
In a large pot, combine the rinsed jareesh and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the jareesh is very soft.
Stir in the laban and continue to simmer for another 30 minutes, stirring occasionally to prevent sticking. The soup should thicken to a velvety consistency.
While the soup simmers, prepare the caramelized onion ghee. Thinly slice the onions.
In a small pan, heat the ghee over medium heat. Add the sliced onions and cook, stirring frequently, until they are deeply golden brown and caramelized (about 20-25 minutes). Be careful not to burn them.
Once the soup is ready, season with salt and pepper to taste.
To serve, ladle the soup into bowls and top with a generous spoonful of the caramelized onion ghee. Sprinkle with dried lime powder and cinnamon.
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