A traditional large plate called tabasi is regularly used for serving Saleeg, and the roasted meat is usually on top of the rice.

[3] Saleeg is generally accompanied by a Daggus salad, a spicy tomato sauce, and decorated with ghee.

Ibrahim was the first chef that opened a local restaurant that offered Saleeg in Taif in 1936.

[6][5] Saleeg is traditionally made with rice (usually long-grain), milk, butter, olive oil, and a mixture of spices.

The spices that are often used in Saleeg are cardamom pods, salt, black pepper, cinnamon, bay leaf, mastic.