I've been afraid to make this dish for three days.

Sitting here, trying to master it because their cooking is the best in the world.

No one knows how to cook it at their home.

Since it's a traditional dish, I'm using Fordeal’s Arabic cuisine prep tools.

We'll cook it on the stove.

Best part—wait, did I even say the dish name right? Red Jareesh.

Remove the blender from the pot.

Add ghee.

Three medium onions and be generous with the garlic.

Add whole spices.

A teaspoon of mixed spice.

A teaspoon of turmeric.

A teaspoon of cinnamon.

A tablespoon of cumin.

A tablespoon of black pepper.

Three tablespoons of tomato paste and chickpeas.

Add chopped fresh tomatoes, not juice.

Stir until the filling thickens.

A kilo of Jareesh soaked for four hours.

Add a handful and a half of Egyptian rice.

Stir to balance the water.

Add hot water.

Stir to balance the water.

Add chicken broth.

Add regular water too.

Make sure there's about four finger-widths of water above the Jareesh.

Then, coarse salt to taste.

When it boils, open the pot.

Lower the heat as low as possible.

Mix it and put the pot on a metal plate.

After two hours, the Jareesh will absorb the water.

Add a carton of yogurt.

Juice of half a lemon.

Coriander and chicken breasts, mix again.

If it feels dry, you can add a bit more water.

Let it cook for another full hour.

For the stuffing: two spoons of ghee, add onion.

A teaspoon of black pepper.

A teaspoon of dried lime powder.

A teaspoon of ground cardamom.

A teaspoon of cumin.

A pinch of mixed spice and a teaspoon of cinnamon.

Now put it on and, God willing, leave it for half the night and mix it again.

Watt—power outage.

Welding heat.

Reduce the shape.

Increase the heat.

Press it, grind with water.

Let it ferment, derivatives.

Put it in the serving plate, mix well.

Put it in the serving plate, garnish—dish is ready.

Finally, serve a little.

Of course, I added chicken—I like it to have protein for my diet program.

In the name of God, it's amazing, it's hot—cut it with a sprinkle of lemon juice.

I forgot the lemon, I blended it all with it.

Fordeal's traditional dish prep tools help you make pressed wheat, harees, Jareesh—every recipe that needs pounding.

Just press a button—everything ready for you.

Find the link below—you can order from the Fordeal website and it'll reach you within days, before Ramadan.

Bon appétit!