01Twelve hours in the tandoor
Najdi Lamb Mandi
89SAR
Slow-cooked lamb, fragrant basmati rice, saffron.
Rooted in Tradition. Designed for Today.
Najdi Table began with the long lunches of central Arabia: big platters, patient cooking, and a table that always had room for one more.
We keep the recipes honest — lamb slow-cooked for hours, jareesh stirred until silky, bread baked to order — and present them in a dining room built for the Riyadh of today.
The result is food that tastes like home to Saudis and like a discovery to everyone else.
Chef Sultan Al-Harbi
