Saleeg (Saudi Risotto): A Taste of Traditional Saudi Comfort Food
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.
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]
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.
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.
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
Saleeg (Saudi Risotto): A Taste of Traditional Saudi Comfort Food
Ingredients
- 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)
- 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
- 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
- 2 tablespoons melted butter or ghee
- Chopped parsley
- Freshly cracked pepper
- 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
- In a large pot, add the chicken pieces, onions, garlic, bay leaves, cardamom pods, cinnamon stick, black peppercorns, thyme, oregano, and salt.
- Pour in enough water to cover the chicken and bring to a boil.
- 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.
- As the broth simmers, foam will rise to the surface. Use a spoon to skim off the foam and discard it.
- Remove the chicken from the broth and set aside. Strain the broth and reserve for later use.
- In a small bowl, combine the olive oil, cumin, coriander, paprika, turmeric, black pepper, and salt.
- Brush the cooked chicken pieces with this spice mixture, making sure they are evenly coated.
- About 10-15 minutes before the rice is expected to be done, preheat the broiler.
- Place the spiced chicken pieces on a baking tray.
- Broil the chicken for about 10-15 minutes, until the skin is crispy and golden brown.
- In a large pot, melt the butter or ghee over medium heat.
- Add the short-grain and long-grain rice, and sauté for a few minutes until lightly toasted.
- Gradually add 4 cups of the reserved chicken broth, stir, bring to a simmer, and cover.
- Cook the rice until it absorbs most of the liquid and becomes soft. About 10-13 minutes.
- 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.
- Season with salt and pepper to taste.
- Stir in 2 tablespoons of butter until melted and well incorporated into the rice.
- Blend the tomatoes, coriander, garlic, pepper, salt, lemon zest, and lemon juice in a blender until roughly blended.
- Once the chicken is crispy and golden brown, remove it from the oven and let it rest for a few minutes if necessary.
- Serve the creamy Saleeg on a large platter, and place the broiled chicken on top.
- Drizzle any remaining butter over the top of the Saleeg for extra richness.
- Garnish with freshly cracked pepper and parsley.
- 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
1346.94Fat (grams)
56.65 gSat. Fat (grams)
20.04 gCarbs (grams)
153.54 gFiber (grams)
12.13 gNet carbs
141.41 gSugar (grams)
23.32 gProtein (grams)
58.34 gSodium (milligrams)
1953.21 mgCholesterol (grams)
195.93 mg