Dairy-Free Jareesh (Cracked Wheat Soup)

Ingredients

• 1 cup Cracked wheat (jareesh)
• about 450 g Chicken or lamb, boneless
• 1 medium Onion, chopped
• 1 medium Tomato, chopped
• 6 cups Water
• 2 tablespoons Vegetable oil
• 1 teaspoon Ground cumin
• 1/2 teaspoon Black pepper
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of cracked wheat (jareesh) under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed cracked wheat to a medium bowl, cover with at least 2 cups of cold water, and let it soak for 30 minutes.
2. 2In a large heavy-bottomed pot (at least 6-quart capacity), heat the 2 tablespoons of vegetable oil over medium heat (approximately 149°C / 150°C). Add the 1 medium chopped onion and 1 medium chopped tomato, and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent.
3. 3Add the about 450 g of boneless chicken or lamb to the pot. Increase the heat to medium-high (approximately 176.7°C / 175°C) and cook for 8-10 minutes, stirring occasionally, until the meat is browned on all sides.
4. 4Drain the soaked 1 cup of cracked wheat thoroughly. Add the drained cracked wheat, 6 cups of water, 1 teaspoon of ground cumin, 1/2 teaspoon of black pepper, and 1 teaspoon of salt to the pot. Increase the heat to high (approximately 204.4°C / 200°C) and bring the mixture to a rolling boil.
5. 5Once boiling, reduce the heat to low (approximately 82.22°C / 82°C), cover the pot, and let it simmer gently for 90 minutes (1 1/2 hours). Stir every 15-20 minutes during simmering to prevent the wheat from sticking to the bottom of the pot.
6. 6The soup is done when the cracked wheat is very tender and has absorbed most of the liquid, resulting in a thick, porridge-like consistency. Remove the pot from the heat and serve the Dairy-Free Jareesh hot.

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