Saleeg is made with white rice cooked in a creamy stock, similar to risotto. We’ve paired it with roast chicken and topped it with baharat-spiced ghee for a flavourful meal
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Other |
| Preparation | Moderate |
| Calories | 719 |
| Fat | 38.1g |
| Saturates | 15.2g |
| Protein | 75.6g |
| Carbs | 15.5g |
| Sugars | 0.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse the Egyptian rice under running water.
In a large pot, combine the rice, milk, chicken stock and heavy cream. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the rice is cooked and the mixture is creamy. This will take approx. 30-40 minutes.
In a small saucepan, heat the ghee over a low heat. Add the baharat spice and let it infuse into the ghee. Set aside and keep warm.
Once the rice is creamy and cooked, season with salt and white pepper.
Spoon the creamy saleeg ‘risotto’ into bowls. Top with pieces of roast chicken. Drizzle over the baharat-spiced ghee.
Scatter over fresh parsley and serve.
