Rice at the centre
In the Gulf, a big platter of spiced rice topped with meat is the heart of any gathering. Families eat from it together, and generous portions are a sign of hospitality.
Know the differences
- Mandi: mild and smoky; the rice cooks in the meat’s own stock.
- Kabsa: Saudi Arabia’s national dish, cooked in one pot with tomato, carrot and warm spices.
- Machboos: the Bahraini and Kuwaiti version, with more dried lime and a sweet onion topping.
- Maqluba: Palestinian “upside-down” rice with fried vegetables, flipped at the table.
- Saleeg: creamy rice cooked in stock and milk, from the Hijaz.
- Sayadieh: Lebanese fisherman’s rice, coloured with caramelised onions.
Tips for perfect Arabic rice
- Rinse and soak basmati for 30 minutes.
- Cook by absorption with measured stock, usually 1½ cups of liquid per cup of rice, and keep the lid tight.
- Rest the rice for 10 minutes before fluffing.
- Dried limes, cardamom and a cinnamon stick in the stock give the Gulf aroma.
South Asian cooks will find all of these close to pulao, but milder and more aromatic than biryani.