Saudi filmmaker Khaled Nadershah explores escapism in ‘ESC’ at Red Sea International Film Festival

The film is screening in the “New Saudi Cinema Shorts” category. (YouTube)
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Updated 09 December 2025
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Saudi filmmaker Khaled Nadershah explores escapism in ‘ESC’ at Red Sea International Film Festival

DUBAI: Saudi director Khaled Nadershah’s short film “ESC” has been selected for the Red Sea International Film Festival, which takes place in Jeddah from Dec. 4-13. 

The film is screening in the “New Saudi Cinema Shorts” category, a section dedicated to emerging voices in the Kingdom’s film industry.

“It means a lot to have a project with this type of unique, experimental style make it in a category like that,” the director of the 25-minute film told Arab News.




“ESC” follows Hulum, a young woman burdened by grief and the responsibility of caring for her family. (Supplied)

“ESC,” named after the escape key on a keyboard, follows Hulum, a young woman burdened by grief and the responsibility of caring for her family. Her only refuge lies in a virtual reality game where she transforms into Esc, a fearless and empowered version of herself. 

“The movie tackles more the philosophy of escapism itself,” Nadershah, a graduate of London’s MetFilm School, explained. “We often believe that if we move somewhere new, reach a certain destination, or accomplish something specific, everything will be fine. But even then, some struggles stay with us. The only real way to overcome them is to face them.”

The film’s central theme of escapism reflects a consistent thread in Nadershah’s work. “The concept has been roaming my mind for a while now; even my first feature film, ‘Exit 5,’ speaks on the desire to escape in one way or another,” he said.

A lifelong anime fan, Nadershah found in the art form a perfect medium for “ESC.”

He said: “I’ve always been a huge fan of anime. However, I never thought I would be creating it myself. The first type of animation introduced to us in Saudi Arabia was through Spacetoon, which presented Japanese-style anime.

“Anime has so many subgenres, so you need to find one that pays true homage to your culture,” he said. “A big motif in the film (are) pink Taif roses. I chose them because they resemble cherry blossoms in Japan, so it was a nice way to link and merge the two worlds together.”

The film is not entirely animated or set in a virtual world, however.




A lifelong anime fan, Nadershah found in the art form a perfect medium for “ESC.” (Supplied)

“It’s not through virtual reality per se,” he said. “The character uses the VR device to transfer from one world to the other, so it was the perfect tool to transition from the vivid and colorful world inside her head to the dull and gray reality she faces in her daily life.”

Nadershah’s work as innovation and data intelligence manager at the Saudi Film Commission also shaped his creative process. “Being exposed to how filmmakers around the world are telling their stories in immersive and experimental ways really inspired me,” he said. 

Reflecting on both the film and the broader industry, he added: “The film sector is going through a transitional period. What used to sell before doesn’t anymore; audiences have become more refined, and technology is changing everything. But I believe we’re figuring out the next step, and it’s an exciting time to be part of that evolution.”


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.