Emirati groats
Weight: 1 kilo
How to cook Emirati Jareesh:
A cup of groats soaked in water for about 6 hours
Yogurt, a third of a cup
Rice soaked in water for about 3 hours, a quarter cup
Finely chopped onion 1
Salt as desired
Cumin as desired
Black pepper as desired
Three-quarters of a cup of chicken broth can be used as a substitute for Maggi
For face:
Finely chopped onion 1
Ground lime, half a teaspoon
Oil as needed
How to prepare
Place the groats and rice in a pot on the fire, cover it with water and leave it until it boils.
Add the yogurt, chicken broth and onions, then stir until the ingredients combine.
Season with salt, cumin and black pepper, then reduce the heat and leave the mixture until it thickens.
For the face, heat the oil in a pot, then add the onions and limes.
Stir the ingredients until they wilt, then remove the pot from the heat and leave it aside.
Remove the pot from the heat, then pour the groats into a bowl and distribute the onion mixture on top before serving.
advice:
Replace the oil with vegetable ghee for a distinctive flavour.
Try preparing many recipes from Emirati cuisine, such as: chebab bread or meat broth.