Dairy-Free Jareesh (Cracked Wheat Soup)

Ingredients

• 1 cup Cracked wheat (Jareesh)
• 1 lb Lamb or Chicken
• 1 medium Onion
• 1 medium Tomato
• 6 cups Vegetable broth
• 2 tablespoons Ghee substitute (vegan butter)
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Black pepper
• 1 teaspoon Salt

Instructions

1. 1Measure 1 cup of cracked wheat (Jareesh) into a bowl. Rinse it under cool water and let it soak for 30 minutes.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of ghee substitute and let it melt.
3. 3Add the 1 medium onion, chopped into small pieces, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces are soft and translucent.
4. 4Add the 1 lb of lamb or chicken to the pot. Cook, stirring to turn the pieces, for 5 to 8 minutes, until browned on all sides.
5. 5Stir in the 1 medium tomato, diced into small pieces. Cook for 2 to 3 minutes, until the tomato begins to soften.
6. 6Drain the soaked 1 cup of cracked wheat (Jareesh) and add it to the pot. Stir in the 6 cups of vegetable broth, 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of black pepper, and 1 teaspoon of salt.
7. 7Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 1 hour and 30 minutes. Stir every 20 minutes to prevent the cracked wheat from sticking to the bottom of the pot.
8. 8After 1 hour and 30 minutes, check the cracked wheat for tenderness and the meat for doneness. The wheat should be soft and easily mashed, and the meat should be fully cooked through. If the mixture seems too thick, add a little more vegetable broth or water. Serve the dairy-free jareesh hot.

Substitutions

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