Saleeg is the comfort food of the Western region, around Taif, Mecca and Jeddah, and in 2024 the Saudi Culinary Arts Commission chose it as the regional dish of the Makkah province, which includes Jeddah. Rice is cooked slowly in chicken or meat broth, then milk is added and the pot is stirred until the grains turn soft and creamy, rather like a savory risotto. It is traditionally topped with the chicken it was made with, browned until golden, and served with ghee and lemon.

Saleeg is gentle, white and fragrant with cardamom and a little mastic, a contrast to the spice of kabsa, and it is the dish Hejazi families turn to on cool winter evenings, easy to digest and loved by children. For a Saudi Grand Prix night it brings a taste of the very province where the race is run.

Chicken and broth

Ingredients

• 1 whole chicken, about 3 1/2 lb (1.6 kg)
• 8 cups (1.9 liters) water
• 1 medium onion
• 5 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 loomi (dried black lime)
• 2 1/2 teaspoons fine salt
• 2 tablespoons (30 g) ghee
• 1/2 teaspoon ground black pepper

The rice

Ingredients

• 2 cups (400 g) short grain rice
• 6 cups (1.4 liters) chicken broth
• 2 cups (480 ml) whole milk
• 2 tablespoons (30 g) butter
• 2 small mastic beads
• 1/4 cup (55 g) ghee
• 1 lemon

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