Spending most of his time at home and experimenting with food in the kitchen as a kid, Hisham Baeshen didn’t intend to learn recipes, he just simply enjoyed cooking. His first creation, at the age of nine, was basbousa that later – accidentally – turned into a cupcake, he recounts.
Fast forward to 2015, when he started picking up the secrets behind certain recipes, the chemics and techniques of Saudi cuisine, from his mom, and some chefs he would ask to meet at restaurants he frequented as a foodie. These includes Antonio Mancini and Sudqi Naddaf.
Hisham is currently a full-time food consultant, developing recipes, menus, and training chefs on Saudi cuisine. He is currently working on a cookbook – keep a lookout for it
Instagram: misho_baeshen



Onion stock:
Simmer 4 onions, chopped in semicircles, in a cup of fried fish oil for 20-30 minutes over medium heat, until they turn soft brown.
Add 2 (or more) cups of water accordingly and mix.
Take what you need, and leave the rest on the side.
2 cups Arborio Rice (Risotto Rice)
Spices (wormwood, cinnamon, cloves, cardamom, bay leaf, black pepper)
1 tbsp salt
1 cup onion sauce
4 cups boiling water
1 tbsp ghee
¼ cup fried fish oil
1. Heat the oil on high and then add the rice. Simmer for 3 minutes, while adding the spices.
2. Mix the onion stock previously made, and add it to the rice until it covers it.
3. Once the stock is absorbed by the rice, add another batch of the onion stock
4. Repeat this 4 times in total, (make sure that the rice is 80% cooked by then)
5. Add 1 tbsp of ghee, mix, and then turn off the stove.
6. Serve in a dish topped with fried or grilled seafood, such as fish and shrimp.