Assemble in Riyadh for the pre-expedition briefing: safety protocols, desert driving techniques, equipment checks and route overview. The Rub al-Khali (Empty Quarter) is the world’s largest sand desert — 650,000 km² of towering dunes with almost no permanent inhabitants. Depart in a convoy of 4×4 vehicles south from Riyadh. Camp overnight on the edge of the great dunes.
Enter the heart of the Empty Quarter through the Oroug Bani M’aradh protected wildlife sanctuary — one of the last refuges of the Arabian oryx, sand gazelle and houbara bustard. Camp among the great dunes as the stars of the Arabian night reveal themselves in one of the darkest, most unpolluted skies on Earth. Overnight desert camp.
Full day navigating the extraordinary mega-dune systems of the central Empty Quarter — individual dunes rising over 250 metres, the highest sand dunes in the world. Sand-boarding, dune photography and desert wildlife tracking. Overnight camp.
Cross vast salt flats (sabkhas) and ancient caravan routes that once connected the incense-trading kingdoms of southern Arabia with the markets of the Mediterranean. Overnight camp.
Arrive at Ghadah Al Hosan — a dramatic grouping of giant dune formations in the heart of the Empty Quarter, one of the most photographed landscapes in all of Arabia. The sunset turns the dunes from gold to deep crimson. Overnight camp.
Begin the return journey through the southern Empty Quarter, following a different route to reveal new dune landscapes and desert terrain. Overnight camp on the return leg.
Final desert morning before driving back to Riyadh. Transfer to King Khalid International Airport for onward travel.
A traditional layered heritage dish made by stacking a base of jareesh (crushed wheat), a middle layer of cooked vegetables or bread and a top layer of rice, finished with tender meat like lamb or chicken; it is often served at special gatherings and celebrations rather than as an everyday meal.
A slow-roasted lamb dish originally from Yemen; it is cooked in a tannour oven with a spice rub at a low temperature to ensure the meat is succulent and tender; the dish is usually served on a plate of rice.
A sweet dish and breakfast staple, it features crumbled wheat flatbread blended with soft, pitted dates; ghee, fresh cream, condensed milk and warm spices are added, together with toppings of drizzled honey, slivered almonds, nuts, black sesame seeds or sometimes, grated cheese.
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