Yereesh (Cracked Wheat with Vegetable Broth)

Ingredients

• 1 cup Cracked wheat (Jareesh)
• 1 medium Onion
• 2 tbsp Vegetable oil
• 1 tsp Cumin powder
• 0.5 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 4 cups Vegetable broth
• 0.75 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Measure 1 cup of cracked wheat (Jareesh) into a bowl. Cover with water and let it soak for 30 minutes. After soaking, drain the cracked wheat thoroughly.
2. 2Prepare the aromatics: Peel and finely chop the medium onion. Measure 2 tablespoons of vegetable oil into a large, heavy-bottomed pot. Place the pot over medium heat (350°F / 175°C). Add the chopped onion to the hot oil and sauté for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. 3Add the spices to the pot: Measure 1 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, and 0.5 teaspoon of turmeric powder. Add these to the pot with the softened onion and stir constantly for 1 minute until they become fragrant.
4. 4Add the drained cracked wheat to the pot. Stir everything together for 1 minute to coat the cracked wheat with the onion and spice mixture.
5. 5Pour in 4 cups of vegetable broth. Measure 0.75 teaspoon of salt and 0.5 teaspoon of black pepper and add them to the pot. Stir to combine, then bring the liquid to a rolling boil over medium-high heat (400°F / 200°C).
6. 6Once boiling, immediately reduce the heat to low (200°F / 95°C). Cover the pot tightly with a lid. Let the mixture simmer gently for 30-35 minutes. Stir the cracked wheat occasionally to prevent it from sticking to the bottom of the pot. The cracked wheat is cooked when it is tender and most of the liquid has been absorbed.
7. 7Remove the pot from the heat. Let it stand, covered, for 5 minutes to allow the flavors to meld. Serve the Yereesh hot.

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