Saloonat Diyay
“Qatar's everyday chicken-and-vegetable curry — chicken pieces simmered with potatoes, tomatoes, peppers, baharat, turmeric, and loomi into a hearty saloona stew. Served with rice or khubz. The Qatari weeknight family dinner; quick, fresh, deeply-spiced.”
Where it comes from
Saloonat diyay is the Qatari version of the universal Gulf saloona — the everyday family stew. The Qatari version uses chicken more than lamb (reflecting Qatari preference for chicken in everyday cooking).
On the plate
Saloonat diyay — tender chicken in tomato-baharat-loomi broth with potatoes and peppers. Quick, fresh, the everyday Qatari family weeknight comfort.
How it works
Adding vegetables later preserves texture. Loomi provides tang. Quick weeknight version of slower machboos.
Variations
Saloonat lahm (lamb). Vegetarian saloona. Modern Doha versions.
On the Palate
Ingredients
Serves 6
How it's made
10 steps · Show ↓25 min active · 35 min waiting
How it's made
10 steps · Show ↓- 14 min
Cube 800 g bone-in chicken thighs into 4-cm pieces.
- 29 min
In a large pot, heat 3 tbsp ghee. Add 2 chopped onions + 6 minced garlic; cook 8 min.
- 37 min
Add chicken; brown 6 min.
- 43 min
Add 1 tbsp baharat + 1 tsp turmeric + 1 tsp cumin + 1 tsp coriander + 1 tsp salt + 1 tsp black pepper; cook 2 min.
- 56 min
Add 4 chopped tomatoes + 2 tbsp tomato paste + 1 dried loomi (punctured) + 1 chopped chili (optional); cook 5 min.
- 638 min
Add 1.2 L chicken stock; simmer covered 35 min.
- 75 min
Add 500 g potatoes (cubed) + 1 chopped red bell pepper + 1 chopped green bell pepper.
- 822 min
Continue simmering 20-25 min until potatoes are tender.
- 92 min
Stir in 2 tbsp chopped cilantro + 2 tbsp chopped parsley + 1 tbsp lime juice.
- 104 min
Serve in deep bowls with rice or khubz flatbread. Drink with mint tea.
