Eastern Province, Saudi Arabia
Al-Hassawi Rice
أرز حساوي
Al-Hassawi Rice is a red-grained variety cultivated in the Al-Ahsa oasis, with nutty flavor and firm grains that hold their shape.
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Madinah, Saudi Arabia
Araz Madini
عرز مدني
Traditional dish from Al-Madinah region of white steamed rice topped with tender meat in rich red-colored broth, distinctive red broth color with tender meat and well-seasoned rice with depth of flavor, a Medina regional specialty.
Saudi Arabia
Kabsa
كبسة
Saudi Kabsa is rice cooked in a tomato, onion, and spice broth with chicken or lamb, then finished with raisins, nuts, or fried onions depending on the region.
Saudi Arabia
Kabuli
كابلي
Kabuli is a rice dish combining meat, raisins, carrots, nuts, and aromatic spices; in Saudi Arabia it is also known as Bukhari rice.
Hail, Saudi Arabia
Keubaibat Hail
كبيبات حائل
Keubaibat Hail is a Hail rice dish with spiced meatballs or kofta served over aromatic rice, balancing tender meat and fluffy grains.
United Arab Emirates
Machboos
مجبوس
Machboos (majboos) is Gulf spiced rice cooked in meat or fish stock with loomi dried lime, onions, and a warm bezar-style spice mix; the protein and local garnish change by household and coast.
Saudi Arabia
Mandi
مندي
Mandi is rice served with meat cooked in a tandoor or pit so smoke and rendered fat perfume the grains; the Saudi form carries a strong southern and Yemeni culinary tradition.
Saudi Arabia
Mathlotha
مثلوثة
Mathlotha layers jareesh wheat porridge, qursan flatbread, and basmati rice beneath roasted meat, keeping three textures visible.
Makkah, Saudi Arabia
Mufattah
مفطة
Mufattah is a Hijazi whole lamb or poultry preparation served over saffron rice with hard-boiled eggs and savoury accompaniments; it is not a pasta dish.
Saudi Arabia
Ruz al Bukhari
رز بخاري
Ruz Bukhari is aromatic rice with star anise, nutmeg, fennel, saffron, long grains, and often julienne carrots and raisins.
Makkah, Saudi Arabia
Saleeg
سليق
Saleeg is Hijazi short-grain rice cooked in milk and meat broth, topped with roasted chicken and served with daggus sauce.
Lebanon
Sayadiya
صيادية
White fish fried and laid on rice cooked in a stock darkened with deeply caramelised onion, topped with toasted pine nuts and a tahini sauce.