Love for traditional Jareesh soup

How to get the best traditional Jareesh dish? Long soaking: The secret of traditional Jareesh is soaking it for no less than 4 hours (or overnight) to ensure full cooking and quick melting. Sour yogurt: Use traditional sour yogurt with Jareesh to give it a sharp flavor and creamy texture. Very low heat: Traditional Jareesh loves "rest"; leave it on the smallest gas burner with "iron" under the pot for two to three hours. Masmana topping: Jareesh is not complete without "Masmana" and fried onions and wild ghee on top.