Hailing from Hejaz, saleeg is a traditional Arabian rice dish consisting of creamy, porridge-like short-grain rice and roasted meat. Chicken is the most common meat choice, and it is typically boiled in water with spices before it is roasted. This dish uses a combination of the broth in which the meat has been cooking, hot water, and optional mastic tear to boil the rice.

The boiled rice is then combined with milk and ghee or butter, and cooked until it reaches the desired consistency. A large serving platter (tabasi) is traditionally used for serving saleeg, and the roasted meat is usually placed on top of the rice. 

Madfoon is one of numerous Arabian meals made with a combination of meat and rice. This signature dish is differentiated by a cooking technique in which the marinated meat is cooked in an underground hole where it is placed on the sand and surrounded by charcoal.

The smoke and heat slowly cook the meat, keeping it succulent and tender while providing it with a slightly smoky flavor and aroma. It is believed that this cooking method was inherited from the nomadic period, when traditional ovens did not exist and cooking meat underground was a convenient way to utilize nature and keep the meat protected from hungry predators. 

Ruz al Bukhari or Bukhari rice is a rice dish that is enjoyed throughout the Gulf States of the Arabian Peninsula. This Middle Eastern specialty is believed to derive its name from the city of Bukhara, a historically-important trading city situated on the Silk Road in Central Asia.

A variety of spices such as cinnamon, cardamom, star anise, fennel seeds, cumin, coriander seeds, nutmeg, and black pepper, which used to be traded on the Silk Road, are featured in this dish, imparting a distinctive flavor and aroma to it. Chicken, lamb, or mutton typically accompany this dish, and long-grain rice is usually cooked in the aromatic broth obtained from cooking the accompanying meat. 

Warak enab is a traditional Middle Eastern dish consisting of stuffed grape leaves that are simmered in a lemon-flavored broth. The ingredients include grape leaves, ground beef, rice, allspice, cinnamon, salt, lemon juice, oil, and lamb chops or ribs for the broth.

Once cooked, these stuffed rolls are usually garnished with a few lemon slices on top or, alternatively, olives and tomato slices.

This traditional combination of rice and fish is typically prepared with white fish such as sea bass or red snapper. The fish is fried or baked separately, while the rice is cooked in a special fish broth that is prepared with fried onions and bahārāt - a traditional spice blend that usually employs allspice, peppercorns, cassia, coriander, cardamom, cumin, and chili peppers or paprika.

The dish is traditionally served on one plate, topped with lightly toasted pine nuts and slivered almonds. If desired, a special sauce can be served on the side.