Riyadh travel guide

Kabsa

Saudi Arabia's indisputable national dish—fragrant basmati rice spiced with loomi, cardamom and saffron cooked with lamb or chicken in tomato sauce; eaten communally on large trays; Abha's highland version uses local mountain lamb

Jareesh

Cracked wheat slow-cooked with bone-in lamb until soft and porridge-like, then flavored with Najdi spices and caramelized onion; a Riyadh staple and symbol of the city's Najd cultural heritage distinct from coastal Saudi cooking

Harees

Whole wheat slow-cooked with lamb or chicken until completely smooth and homogenous; associated with Ramadan iftar and weddings; Riyadh's Najdi version is brothier than Gulf versions; the slow cooking over 6-8 hours is non-negotiable

Arabic coffee and dates

The foundational ritual of every Riyadh social encounter—qahwa poured from a dallah pot into tiny handleless cups, paired with fresh and dried dates ranging from crunchy Khalas to jammy Medjool; refusal requires a gentle cup-shake

Lamb dishes

Riyadh's traditional restaurants serve the full spectrum of Saudi lamb culture—mensaf (whole roasted leg), kharouf mahshi (stuffed whole lamb), al-mandi (pit-roasted), and daily kabsa; all eaten communally from shared trays on the floor