Dairy-Free Maqluba
Discover the vibrant flavors of the Middle East with this Dairy-Free Maqluba, a stunning dish that's as visually impressive as it is delicious. This one-pot wonder layers golden fried eggplant, zucchini, potatoes, carrots, tender chicken, and fragrant basmati rice seasoned with warm spices like cumin, cinnamon, and cardamom. Topped with a sprinkle of toasted pine nuts, this dairy-free version of the classic Maqluba is perfect for those seeking a hearty, allergy-friendly meal. With its dramatic upside-down presentation and aromatic blend of ingredients, it's ideal for family dinners or special occasions. Ready in just 90 minutes, this recipe serves six generously, making it a wholesome and flavorful centerpiece for your dining table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large eggplant
- 1 large zucchini
- 2 medium potatoes
- 2 medium carrot
- 2 medium tomato
- 500 grams chicken breasts
- 2 cups basmati rice
- 3 cups water
- 0.5 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon turmeric powder
- 2 pieces bay leaves
- 4 cloves garlic cloves
- 3 tablespoons pine nuts
Instructions
Slice the eggplant, zucchini, potatoes, and carrots into 1/2 inch thick rounds.
Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 5 minutes each. Remove and drain on paper towels.
In the same skillet, fry the potato slices until golden, about 5 minutes each side, then set aside.
Fry the zucchini and carrots in the skillet until just tender, about 4 minutes per side. Remove and set aside.
Slice the tomatoes into thin rounds and set aside.
In a large pot, add 2 tablespoons of oil and heat over medium heat. Add the chicken breasts, season with salt and pepper, and cook until browned on both sides, about 8 minutes per side.
Remove the chicken from the pot, shred or cut into chunks and set aside.
Rinse the basmati rice under cold water until the water runs clear, then soak in water for 20 minutes. Drain and set aside.
In the same pot, add the remaining vegetable oil. Add minced garlic and cook until fragrant, about 1 minute.
Layer the prepared vegetables in the pot starting with potatoes, eggplant, zucchini, and carrots. Follow with a layer of chicken pieces.
Add the layer of tomato slices over the chicken.
Sprinkle all the spices including salt, pepper, cumin, coriander, cinnamon, cardamom, and turmeric evenly over the tomatoes.
Spread the drained rice over the vegetables and chicken evenly.
Pour 3 cups of water over the rice, add bay leaves, and bring to a boil.
Cover the pot, reduce the heat to low, and simmer for 45 minutes or until rice is cooked and has absorbed the liquid.
In a separate small skillet, toast the pine nuts over medium heat until golden brown and set aside.
Remove the pot from heat and let it rest for 10 minutes.
Carefully invert the pot onto a large serving platter to reveal the layered Maqluba.
Garnish with toasted pine nuts on top. Serve hot.
Nutrition Facts
Calories |
3184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 76.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 10719 mg | 466% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 70.5 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5363 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
