Saleeg is a white-rice dish, cooked in broth. Some people say it resembles Italian risotto or Indonesian bubur but it is different as it is made with milk. Arabs would call saleeg a “face-whitening” dish, meaning it won’t let you down in front of your guests. Saleeg is easy to make and consists of simple ingredients. This way, even unexpected guests can take a seat at the dinner table, and most will find it delicious. It takes an hour to prepare even a large amount of this dish.
Saleeg is popular in the Hijaz region. It is tasty, rich in nutritional value, easily digestible and kids love it even when they don’t like milk. Saleeg can be made with chicken or meat and people love it in winter.
Serve it with duggus (a chili tomato sauce), pickled lemons or a green salad made of cucumber, parsley, tomato, lemon juice, salt and pepper.
To make chicken saleeg for four people, you need:
3 pods of cardamom
1 chicken
1/2 lemon
4 small mastic tear (optional)
1 tbsp ghee (samin) or butter
1 cup rice
1/2 liter milk
2 liter boiled water to make chicken broth
1 1/2 tsp of salt
1 tsp white pepper
1/2 tsp black pepper
First, clean the rice then soak it in a bowl of fresh water.
Cut the chicken to quarters or eighths. Clean the pieces, rub them with salt and vinegar, then rinse with water.
To make a chicken broth, bring two liter of water to a boil in a pot. Add the chicken, cardamom pods and a teaspoon of white pepper. You can add two mastic tears to the broth.
Keep removing fat foam.
Wait until the chicken is cooked under a medium flame. Keep the pot semi-covered.
Put the chicken aside and spice it with lemon juice, half a teaspoon of salt and black pepper.
Brown the spiced chicken in a preheated oven (200 degrees Celsius) to give it a crispy touch
Strain the broth, removing the cardamom, and add the uncooked rice. Cook the rice as you normally would on a medium-low flame until the rice is done. Strain the rice, keeping the broth, as you may need to add a little to the rice and stir it occasionally.
Add milk to the rice and stir the saleeg until it blends on a low heat. Add salt to taste.
Heat ghee or butter in a frying pan until it melts (you can add mastic) then pour it on the saleeg before serving it straight from the stove while it is still hot.
Top the saleeg with roasted chicken or serve the chicken on the side.
To make meat saleeg is similar to making chicken saleeg. Prepare the broth with pieces of meat and cardamom, salt and pepper in boiled water. Some people add a peeled onion, or a clove of garlic. Strain the broth before using it to cook the rice. Proceed as with chicken saleeg.
Duggus sauce is an important sauce with Saudi meals, such as saleeg. It is served cold and adds a nice cool taste to the food. It is easy to make, using:
2 tomatoes
4 leaves of parsley or coriander
1 clove garlics
1/4 lemon
salt
1 red hot pepper (or a chili pepper)
Cut the tomatoes, parsley, garlic and hot pepper into small pieces, mix together and then add a squeeze of lemon and salt.
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Saleeg — a Saudi dish that won’t let you down
Saleeg — a Saudi dish that won’t let you down
Pic Group president David Sinapian discusses French brand’s expansion and Gulf success
DUBAI: With three Michelin stars at their flagship restaurant Maison Pic in Valence, France, the president of Pic Group, David Sinapian, and his wife and celebrated chef Anne-Sophie Pic are on a mission to take French culinary genius to the world.
After entering a long-term partnership with French luxury label Dior to open Dior Cafes around the world — starting with two outposts in Japan in December 2024 — Pic and Sinapian have their sights set on the Gulf.
“We have almost reached the potential for development of the catering business in Saudi Arabia, and I believe that the future holds great opportunities for the industry in the Kingdom. It is a no-brainer,” Sinapian told Arab News en Francais recently, three years after the Pic Group hosted a pop-up restaurant in AlUla.
Meanwhile, in the UAE, the group opened La Dame de Pic Dubai at the city’s swanky One&Only Zaabeel hotel in 2024, nabbing a Michelin star in the 2024 guide and being voted the World’s Best New Restaurant 2024 at the fifth annual World Culinary Awards.
“I have witnessed an evolution at a pace that continues to surprise me ... and that’s what characterizes business in the Emirates,” Sinapian said of the famously fast-paced food and beverage industry in the city.
“You can be in fashion one moment and quickly out of it the next, because the market changes, and if you can’t adapt, you’re left behind,” he added.
The Pic Group’s international accolades are the latest in a long list of culinary nods for a brand founded in the late 19th century.
The precursor to Maison Pic, Cafe-Restaurant du Pin opened its rather more humble doors in 1889, with Pic’s great grandmother cooking ingredients hunted and farmed by her husband. Pic’s grandfather, Andre, then took over the family restaurant and earned it three Michelin stars in 1934.
Over the decades, Maison Pic lost and gained stars with the most recent blow being dealt after Pic’s father Jacques died in 1992 — the restaurant lost its third star in 1995 before Sophie-Anne returned in 1997 to head up the kitchen. After 10 years of creating memorable dishes in the restaurant, she gained back the third star in 2007.
“We began to build an ecosystem together and expand our business by opening other restaurants,” Sinapian told Arab News of the period that followed.
In 2009, they cut the ribbon on Pic au Beau-Rivage Palace in Lausanne, Switzerland.
“I was in charge of building the project in terms of identity, design and team building, while Anne-Sophie began to create a new menu using Swiss products,” Sinapian said, explaining their working relationship.
The Pic name then expanded its activity internationally, with openings in Paris, London, Singapore, Megeve, Hong Kong, and Dubai alongside its projects in Japan.
A new Monsieur Dior restaurant opening in Osaka, Japan, in 2025, will be orchestrated by the French chef.
“Anne-Sophie has had an affinity for Japan for a very long time, and so have I. It’s the love she has for tea, the products, and Japanese refinement,” Sinapian said.
Where We Are Going Today: Just Taco
If you are craving bold flavors and authentic Mexican street food, Just Taco in Riyadh is worth a visit. Known for its lively atmosphere and delicious menu, the restaurant combines casual dining with a fun twist.
The menu features flavorful choices such as the taco mix platter, offering a variety of tacos packed with authentic Mexican spices. For sharing, the loaded nachos are a hit, with crispy tortilla chips topped with gooey cheese, jalapenos and fresh pico de gallo.
Another standout is the cheesy fries with pulled beef, a hearty dish that combines creamy, savory and crunchy elements.
The food impresses with its freshness and quality, ensuring every bite is flavorful. With reasonable prices, it is an excellent spot to experience authentic Mexican cuisine.
Just Taco has quickly become a favorite for taco enthusiasts in Riyadh, offering consistent quality and memorable flavors.
The cozy ambiance, highlighted by vibrant green and yellow decor, creates a cheerful and welcoming vibe. Friendly staff further enhance the experience, making it a great choice for casual meals with friends or family.
One potential drawback is the shared-gender restroom, which may not suit everyone. However, the excellent food and lively atmosphere more than compensate for this.
For more information, visit their Instagram: @justtaco.sa.
Where We Are Going Today: ‘Thai Soi’ restaurant in Riyadh
- The stir-fried noodles had just the right amount of spice and a beautiful medley of vegetables and chicken, with a savory sauce that brought all the ingredients together
Thai Soi is one of those hidden gems you just happen to stumble upon. In my case, I was looking for the perfect coconut green curry on a particularly chilly night in Riyadh. Lo and behold — Thai Soi popped up on my HungerStation app.
The restaurant offers diners a genuine taste of Thailand in the heart of Riyadh.
To start, the spring rolls, which are available vegetarian or with prawns, were a delightful appetizer — perfectly crispy, fresh, and bursting with flavor. Each roll was light yet packed with a savory filling, complemented by a sweet and tangy dipping sauce that elevated the dish.
For the main course, I opted for the green curry prawns, and the dish did not disappoint. The curry had the perfect balance of richness and spice, with the prawns cooked to perfection. The creamy coconut milk base, combined with the zesty green curry paste, created a satisfying depth of flavor that lingered long after the last bite.
The drunken noodles were equally impressive, although they were a bit cold upon delivery. While drunken noodles are meant to be made extremely spicy, you can opt to remove the heat.
The stir-fried noodles had just the right amount of spice and a beautiful medley of vegetables and chicken, with a savory sauce that brought all the ingredients together. They were a tad on the drier side, although not soggy, but the portion size was generous.
No Thai meal is complete without dessert, and the mango sticky rice at Thai Soi was a sweet, refreshing finish. The sticky rice was perfectly chewy and paired wonderfully with the ripe, juicy mango, making for a simple yet exquisite treat.
The restaurant is great to visit, at one of two locations in Riyadh, as the vibrant interior decor and motifs give the perfect ambience to feel like you have escaped the city for a few hours.
It is also a nice option for at-home functions as Thai Soi sells a dumplings party box with 20 pieces of mixed dumplings and sauces, and a mix starter platter with six starters and dips. The restaurant also offers a catering service for larger groups.
Where We Are Going Today: Wingstop
Wingstop Inc. is a renowned US restaurant chain specializing in buffalo wings, and its arrival in Riyadh has generated quite a buzz.
Wingstop brings bold flavors to the local dining scene, and it is no surprise that the restaurant has become a hotspot for wing enthusiasts.
The excitement in the air was palpable at the Tahlia branch, as everyone seemed eager to sample the much-talked-about wings. They have a Louisiana Rub which delivers a delightful blend of spices that kept us reaching for more.
Another highlight is the Mango Habanero. The sweetness of the mango balances perfectly with the heat of the habanero, making it a must-try for those who enjoy a little kick to their wings.
For dipping, you can opt for the ranch sauce and honey mustard, both of which complement the wings nicely, adding an extra layer of flavor.
The onion rings with ranch sauce are incredibly crispy and delicious — a perfect side that pairs well with the meal.
However, not every dish hit the mark. The garlic parmesan wings, while tasty, has a buttery flavor that feels a bit overwhelming, and the Hawaiian wings are excessively sweet.
There are also cheese fries, which, to the disappointment of some visitors, do not quite meet expectations. They lacked the flavor punch some hoped for, making them the weakest link in their meal.
However, a redeeming recommendation from the staff was the Wingstop seasoning fries.
The pricing at Wingstop is reasonable with eight pieces for SR34 (approximately $9). Given the quality and quantity, this is a fair deal for diners looking to indulge in flavorful wings.
With three branches across Riyadh — Tahlia, King Fahad Metro Station, and Sahara Mall— Wingstop is conveniently accessible.
Overall, the standout flavors and lively atmosphere make Wingstop a worthy addition to Riyadh’s dining landscape.
Where We Are Going Today: ‘Whoa Tea’ in Riyadh
- Whoa Tea is more than just a tea shop; it is a welcoming space where you can unwind with friends or enjoy a solitary moment
Whoa Tea, a tea shop that originated in China, has made its way to Riyadh, bringing with it a vibrant array of Asian beverages and desserts.
Nestled on Tahalia Street in Sulaimaniya district, the cozy cafe specializes in bubble tea and offers a range of delectable mochi, making it a must-visit for dessert enthusiasts.
Upon entering Whoa Tea, you are greeted by an inviting atmosphere characterized by charming decor and a relaxing vibe. The cafe is well equipped for social gatherings, featuring board games that encourage fun times with friends. Each table is conveniently outfitted with power outlets, making it an ideal spot for those looking to work or study while enjoying a refreshing drink.
The menu boasts a variety of milk teas, with flavors perfectly balanced for those who prefer a less sugary experience. The brown sugar boba is particularly noteworthy, striking a harmony between sweetness and flavor without overwhelming the palate. Another standout is the matcha jasmine boba, which offers a delightful floral note that complements the rich matcha base.
Desserts at Whoa Tea are equally impressive. The strawberry lava cake and mango lava cake are highlights, both providing a balanced sweetness that enhances their flavors. The matcha cheese drink is a unique offering, featuring high-quality matcha that delivers a smooth, slightly bitter finish, indicative of authentic ceremonial-grade powder.
The staff are friendly and attentive, often providing recommendations based on customer preferences. This personal touch, combined with the cafe’s careful selection of fresh ingredients, elevates the overall experience.
Whoa Tea is more than just a tea shop; it is a welcoming space where you can unwind with friends or enjoy a solitary moment. With its diverse range of boba flavors, exquisite desserts and cozy ambiance, this is a hidden gem in Riyadh that I cannot wait to revisit. Whether you are a boba aficionado or a casual visitor, this cafe promises a memorable experience.
For more details, check Instagram @whoa_tea.
