🇸🇦 Saudi Arabia
Saleeg
Taif's signature and the pride of the Hijaz — cooked for guests on cool mountain evenings, it is the anti-kabsa: white, gentle, and creamy.
🔪 Prep: 15 min🔥 Cook: 70 min📈 Difficulty: Easy
Cooking for
6 people
✨ What makes it special
Short-grain rice cooked past fluffy into a milk-and-broth porridge, served with mastic-scented chicken and fierce green daqus.
Ingredients
- 1 whole chicken
- 400 gshort-grain rice
- 750 mlwhole milk
- 2 mastic tears and cardamom pods
- 1 onion
- 3 tbspghee
- 1 bunchgreen chili, coriander, garlic (daqus)
Method
- 1
Poach the chicken with onion, mastic, and cardamom until tender; keep every drop of broth.
- 2
Cook the rice in the broth until it breaks down, then pour in the milk and stir to a loose porridge.
- 3
Beat in the ghee and season — the texture should slump off the spoon.
- 4
Brown the chicken briefly under the grill and pound the daqus.
- 5
Ladle the rice into a wide platter, seat the chicken on top, daqus alongside.
🍽 On your table
How this dish looks served for 6