Summer is the perfect time to embrace light, fuss-free meals that bring everyone to the table with ease.
With the warm summer days in full swing, heavy meals have officially taken a backseat in favour of fresh, vibrant dishes that are quick to prepare and full of flavour. Think fresh ceviche dishes, delicious protein packed meals and light vegan delights, each designed to satisfy the palate without slowing you down. Whether you're feeding picky eaters or planning a casual backyard dinner, these recipes are all about simplicity, sunshine, and shared moments.
In this summer recipe series, we’re spotlighting dishes that strike the perfect balance between wholesome and crowd-pleasing. From zesty yuzu-infused Hamachi and Peruvian-inspired grilled meats, every recipe shared from some of the region’s most loved restaurants have been crafted to keep things light and tasty. These are meals that invite conversation, laughter, and second helpings, ideal for weeknight dinners, weekend gatherings, or spontaneous meals with friends. Let the season inspire your kitchen with flavours that feel just as bright and breezy as summer itself.
L'ami Cepe Pilaf
L’ami Cèpe Pilaf is a refined take on a rustic French classic, elevated to match the much-loved restaurant’s luxurious ambiance.
L’Ami Dave located in Mansard Riyadh, is known for its homage to 19th-century Parisian dining, and the Cèpe Pilaf fits seamlessly into this narrative. The dish features wild rice varieties infused with the deep, earthy flavour of cèpes (porcini mushrooms), simmered in a rich tomato sauce and chicken broth. Aromatics add layers of complexity, while a touch of butter brings a creamy finish. It’s a comforting yet elegant dish that showcases the kitchen’s commitment to high-quality ingredients and classic technique.
At L’Ami Dave, where the menu celebrates updated French classics, the Cèpe Pilaf stands out for its balance of rustic charm and refined execution. It pairs beautifully with grilled meats or can be enjoyed on its own as a vegetarian main, offering a satisfying depth of flavour that lingers long after the last bite.
Pre-Cooked Ingredients:
- 1 kg Jasmine Rice (pre-soaked for 10 to 12 minutes)
- 45g chopped garlic
- 60g chopped shallots or red onion
- 90ml clarified butter
- 330ml hot chicken stock
- 330ml White Wine
- 4g salt
- 2 bay leaves
Method:
- Drain Rice of all water for 5 minutes
- Place butter in round pot, heat till almost smoking
- Add rice and move in pot while frying till a toasted aroma arises, move till toasty aroma is strong and rice browns just a bit
- Add shallots and Garlit, as well as bay leaves
- Add salt
- Add boiling chicken stock and white wine to the mixture
- Cover and place covered on hot plate till all the liquid is absorbed
- Rice should be cooked to 2/3 doneness, at this point, (or al dente)
- Remove to a flat tray and cool
- From this quantity divide into 5 equal portions and reserve for service
Rice to Order Ingredients:
- 1 portion pre-cooked al dente rice
- 30 gr soft sweet butter
- 45 gr small, diced leeks
- 45 gr small, diced celery
- 45 gr small, diced tomato
- 15 gr chopped garlic
- 45 gr small, diced mushroom
- 30 gr small, diced frozen porcinis
- 300 ml boiling hot chicken stock (strong)
- 50 ml White Wine
- 2 gr Chopped Thyme
- 2 gr Chopped Rosemary
- 5 gr Chopped Parsley
- 5 gr Chopped Green Onions
- Salt and black pepper to taste
Method:
- In a high walled pot melt butter
- Add leeks, celery and tomatoes, garlic and white mushrooms, sauté till soft and well sweated, add precooked rice, and mix well
- Add porcini mushrooms
- Add boiling chicken stock and white wine, cover and place pot on flat grill
- Rice should finish cooking in 8 to 9 minutes
- Remove from the heat and fold in the herbs and green onion
- Taste for salt and black pepper, add with salt and pepper mills
- Stir in a spoon of soft sweet butter
- And serve hot in a copper dish
You Might Also Like: Recipe: Crab Cakes With Leeks by L'ami Dave
