Saleeg (Saudi Risotto): A Taste of Traditional Saudi Comfort Food

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Like the cooling shadows cast upon the sweltering desert heat, women nurture culture and tradition, passing them down through generations. In the Hejaz region of Saudi Arabia, women gather in kitchens, preparing recipes passed down through generations. These guardians of culinary heritage taught the secrets of traditional cooking with a gentle touch and wisdom, their stories and techniques intertwining with the fragrant steam rising from bubbling pots. Around welcoming tables, grandmothers, mothers, and daughters share not just meals but cherished memories. Their traditions strengthen cultural continuity, ensuring the essence of Hejazi heritage endures.

Chicken and spices

Chicken and spices merge together in preparation of making the broth

One cherished dish embodying this heritage is saleeg, a treasured dish in Hejaz with deep historical significance. It is derived from the Arabic word “salq” meaning “to boil,” referring to all the ingredients being boiled together. Saleeg dates back to the Abbasid Empire during the 800s, a golden age of culinary arts. It was featured in Ibn Sayyar al-Warraq’s Kitab al-Tabikh, falling under “rice dishes made with milk.”[1]

Rice mixture

A combination of short-grain and long-grain rice provides a pleasing textural contrast, with the short-grain rice adding creaminess and the long-grain rice offering a bit of bite.

In 1936, Chef Ibrahim Alyamani introduced saleeg to the public in his restaurant in Taif, where its warming qualities made it a favorite. It became a household staple in Hejaz due to its practicality and ease of preparation. With a few ingredients, a large amount can be made, ideal for welcoming guests and celebrating festive occasions.

Chicken Spice Mixture

The spice mixture is prepared to brush onto the chicken before broiling, adding flavor and a delicious crust.

Saleeg is a creamy dish made with rice cooked in broth, milk, and butter, accompanied by meat (commonly chicken, beef, or lamb), seasoned with cardamom and black pepper. It is served with duggus, a spicy salad of red onions, coriander, tomatoes, lemon, salt, black pepper, red chili pepper, and olive oil. The rice absorbs flavors well, creating a velvety texture. The dish’s mild flavors, enriched with milk and butter, are complemented by the savory broth and warm spices, while the duggus adds a pickled freshness.

The Saleeg

The Saleeg is creamy, nutty, and satisfying, providing a rich contrast to the fresh, tangy duggus and the smoky broiled chicken.

Saleeg is more than just a meal, it is a symbol of Hejazi hospitality. Within its creamy embrace lies the testament of time, a tribute to the women who, with tender hands and whispered wisdom, have nurtured this heritage. In the hearts and homes where saleeg simmers, the matriarchs of tradition weave the threads of familial and societal fabric, echoing the region’s historical narrative of shared bonds and generosity. Reflecting on the Saudi proverb, "الضيف ضيف الله" (Al-Dhaif dhaif Allah) “The guest is the guest of God”, serving saleeg to guests is a heartfelt gesture of warmth and welcome, reflecting the host’s generosity and high regard for the guest’s presence. Each spoonful of saleeg is a taste of home – of bonds shared around the family table that strengthen the foundation of Saudi culture.

[1] Al-Warraq, I., Al-Shamari, I. (ed.) and Al-Qudhat, D. M. (ed.) (n.d.) Kitab al-Tabikh wa Islah al-Aghdhiya wa al-Ma’kulat wa Tayibat al-At’ima al-Masnu’at. Beirut: Dar Sader, p. 148

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Saleeg (Saudi Risotto): A Taste of Traditional Saudi Comfort Food

Yield: 4

Author: Yasmeen's Kitchen Diary

Prep time: 20 MinCook time: 1 HourInactive time: 5 MinTotal time: 1 H & 25 M

Saleeg offers a wonderfully creamy texture, thanks to the blend of short-grain and long-grain rice that creates a silky, risotto-like base. The seasoning is gently warming, with hints of cumin, coriander, paprika, and turmeric that add just the right amount of depth without overpowering. The broiled chicken brings a delightful crunch and a savory, slightly smoky flavor from the spices, creating a perfect balance with the rich, comforting rice. Every bite is a cozy, flavorful experience that feels like a warm hug on a plate.

Ingredients

For the chicken broth:

• 1 whole chicken, butterflied or cut into pieces
• 3 onions, quartered
• 4 cloves of garlic, crushed
• 2 bay leaves
• 4 cardamom pods
• 1 cinnamon stick
• 6 whole black peppercorns
• Fresh thyme and oregano (if available) or dried thyme and oregano (3 tsp each)
• Salt, to taste
• Water (enough to cover the chicken)

For the spice mixture:

• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• Salt, to taste

For the saleeg:

• 2 cups short-grain rice (like Egyptian rice)
• 1 cup long-grain rice (like basmati)
• 4 cups chicken broth (from boiling the chicken)
• 2-3 cups milk
• 2 tablespoons butter or ghee
• Salt, to taste
• Black pepper, to taste

For garnish:

• 2 tablespoons melted butter or ghee
• Chopped parsley
• Freshly cracked pepper

For duggus (Arabic salsa):

• 4 peeled tomatoes
• 1 bunch of coriander
• 4 garlic cloves
• 1 pepper (adjust spice level as preferred)
• Salt, to taste
• Lemon zest
• Juice of 1 lemon (adjust according to sour preference)

Instructions

Make the chicken broth:

1. In a large pot, add the chicken pieces, onions, garlic, bay leaves, cardamom pods, cinnamon stick, black peppercorns, thyme, oregano, and salt.
2. Pour in enough water to cover the chicken and bring to a boil.
3. Once boiling, reduce the heat and simmer for about 40-45 minutes, until the chicken is tender and cooked through. The longer you cook the chicken, the stronger the flavour of the broth will be.
4. As the broth simmers, foam will rise to the surface. Use a spoon to skim off the foam and discard it.
5. Remove the chicken from the broth and set aside. Strain the broth and reserve for later use.

Prepare the spice mixture:

1. In a small bowl, combine the olive oil, cumin, coriander, paprika, turmeric, black pepper, and salt.
2. Brush the cooked chicken pieces with this spice mixture, making sure they are evenly coated.

Broil the chicken:

1. About 10-15 minutes before the rice is expected to be done, preheat the broiler.
2. Place the spiced chicken pieces on a baking tray.
3. Broil the chicken for about 10-15 minutes, until the skin is crispy and golden brown.

Cook the Saleeg:

1. In a large pot, melt the butter or ghee over medium heat.
2. Add the short-grain and long-grain rice, and sauté for a few minutes until lightly toasted.
3. Gradually add 4 cups of the reserved chicken broth, stir, bring to a simmer, and cover.
4. Cook the rice until it absorbs most of the liquid and becomes soft. About 10-13 minutes.
5. Once the rice is almost cooked, add the milk and continue to cook, stirring frequently, until the rice is creamy and fully cooked. Add more milk if needed to achieve the desired creaminess.
6. Season with salt and pepper to taste.
7. Stir in 2 tablespoons of butter until melted and well incorporated into the rice.

Prepare the duggus:

1. Blend the tomatoes, coriander, garlic, pepper, salt, lemon zest, and lemon juice in a blender until roughly blended.

Serve:

1. Once the chicken is crispy and golden brown, remove it from the oven and let it rest for a few minutes if necessary.
2. Serve the creamy Saleeg on a large platter, and place the broiled chicken on top.
3. Drizzle any remaining butter over the top of the Saleeg for extra richness.
4. Garnish with freshly cracked pepper and parsley.
5. Serve the duggus on the side.

Notes

Broth Preparation: Making broth from scratch is the traditional way to prepare Saleeg and adds a wonderful depth of flavour. But if you're short on time or prefer a quicker option, store-bought chicken broth works just fine. Just season and roast the chicken with the spice mixture at 200ºC (392ºF) for about 30 minutes, and you’ll be good to go!

Chicken Option: You don’t have to use a whole chicken if that’s not your preference. Chicken breasts or legs are great alternatives. While keeping the skin on adds extra flavour and I do recommend it, it's not a must.

Alternative Meat: If you'd like to switch things up, lamb or beef can be great alternatives to chicken. Just keep in mind that cooking times might need to be adjusted based on the type of meat you're using. Make sure the meat is cooked through, and feel free to tweak the spices to complement the flavors of lamb or beef. It’s all about finding what you enjoy best!

Storage:

Chicken: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

Saleeg: Keep leftover Saleeg in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

Chicken: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also reheat in the microwave, but be sure to check that it’s evenly warmed.

Saleeg: Reheat gently on the stove over low heat, adding a little milk or broth if needed to regain its creamy consistency.

To maintain the best texture and flavour, it’s recommended to enjoy Saleeg and chicken freshly made.

Nutrition Facts

Calories

1346.94

Fat (grams)

56.65 g

Sat. Fat (grams)

20.04 g

Carbs (grams)

153.54 g

Fiber (grams)

12.13 g

Net carbs

141.41 g

Sugar (grams)

23.32 g

Protein (grams)

58.34 g

Sodium (milligrams)

1953.21 mg

Cholesterol (grams)

195.93 mg

All rights reserved for Yasmeen's Kitchen Diary/Yasmeen AlSawwaf

rice, chicken, traditional, classic, comfort

main dish, lunch, dinner

Saudi

Bon appétit!