Instructions

1. Sautéing the Onion

   In a heavy-bottomed pot, melt one tablespoon of wild ghee, then add half of the onions and sauté until softened and translucent. · 5 min
2. Poaching the Chicken

   Add the chicken pieces, salt, and one teaspoon of ground cumin, stirring until the chicken changes color; then pour in the hot water and bring to a boil until the chicken is fully cooked through. · 20 min
3. Shredding the Chicken

   Remove the chicken from the pot, shred it into fine strands, and return it to the simmering broth. · 5 min
4. Cooking the Jareesh

   Add the soaked jareesh, Egyptian rice, and whole green chili peppers, stirring well; then reduce the heat to very low, cover the pot, and cook, stirring occasionally, until the grains absorb the broth and become completely tender. · 40 min
5. Mashing and Adding Buttermilk

   Gradually stir in the buttermilk with continuous, vigorous stirring; using a heavy wooden paddle (midrab), beat the jareesh thoroughly until smooth, creamy, and well blended. · 15 min
6. Preparing the Kashnah

   In a separate skillet, sauté the remaining onions in the rest of the ghee (two tablespoons) until browned, then add the ground black lime and half a teaspoon of cumin, stirring for a few seconds until fragrant. · 5 min
7. Serving

   Pour the jareesh into a wide serving platter, spoon the hot aromatic onion topping (kashnah) and melted ghee over the top, and serve immediately.

Nutrition / serving

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