Makloubeh
Makloubeh, a traditional Middle Eastern comfort dish, is a showstopping one-pot meal that transforms humble ingredients into a feast of flavors and textures. Translating to "upside-down" in Arabic, this layered masterpiece of tender chicken, golden fried vegetables like eggplant, potatoes, and cauliflower, and fragrant, spice-infused basmati rice is theatrically flipped onto a platter for an impressive display. Highlighted by aromatic spices such as cinnamon, cumin, and allspice, and garnished with crunchy slivered almonds and fresh parsley, Makloubeh is as beautiful as it is delicious. Perfect for family gatherings or special occasions, serve it warm with a side of cooling yogurt or a crisp green salad for a complete, hearty meal. This recipe is a must-try for fans of globally inspired cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Eggplant
- 2 medium Potatoes
- 1 small head Cauliflower
- 1.5 kilograms Chicken (bone-in pieces or thighs)
- 2 cups Basmati rice
- 1 large Onion
- 4 whole Garlic cloves
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 whole Bay leaf
- 4 whole Cardamom pods
- 1 whole Cinnamon stick
- 0.5 cup Vegetable oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Slivered almonds or pine nuts (for garnish, optional)
- 2 tablespoons Fresh parsley (for garnish, optional)
- 5 cups Water
Instructions
Peel and slice the eggplants into 1/2-inch thick rounds. Sprinkle them with salt and let them sit in a colander for 20 minutes to remove excess moisture. Rinse and pat dry.
Peel and slice the potatoes into 1/4-inch thick rounds. Cut the cauliflower into medium-sized florets.
In a large skillet, heat half the vegetable oil over medium heat. Fry the eggplant slices on both sides until golden brown. Set aside on paper towels to drain. Repeat with the potatoes and cauliflower until all the vegetables are fried. Add more oil if necessary.
Rinse the rice in cold water several times until the water runs clear. Soak the rice in warm water with a pinch of salt for 20 minutes, then drain.
In a large stockpot, place the chicken pieces, large onion (peeled and halved), garlic cloves, bay leaf, cinnamon stick, and cardamom pods. Add 5 cups of water and bring to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce the heat to a simmer and season the broth with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of ground allspice. Let the chicken cook for 30 minutes, or until fully cooked. Remove the chicken and strain the broth, reserving it for later use.
In a large, heavy-bottomed pot, layer the ingredients starting with the chicken pieces at the bottom. Follow with a layer of fried potatoes, then cauliflower, and finally eggplant.
Sprinkle the drained rice evenly over the layers of chicken and vegetables. Mix 1/2 teaspoon each of ground cumin, turmeric, and cinnamon with 4 cups of the reserved chicken broth. Pour the seasoned broth over the rice until it is just covered. Add more broth or water if needed.
Place the pot over medium heat and bring it to a gentle boil. Reduce the heat to low, cover the pot, and let it cook for 40 minutes or until the rice is tender and the liquid is absorbed.
Turn off the heat and let the pot rest, covered, for 10 minutes.
Carefully place a large serving platter on top of the pot. Hold onto the pot handles and quickly flip it over to invert the Makloubeh onto the platter. Remove the pot to reveal the layered dish.
Garnish with toasted slivered almonds or pine nuts and chopped parsley, if desired. Serve warm with a side of plain yogurt or salad.
Nutrition Facts
Calories |
5976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.5 g | 421% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 68.0 g | ||
| Cholesterol | 1395 mg | 465% | |
| Sodium | 7666 mg | 333% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 56.2 g | ||
| Protein | 460.1 g | 920% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 747 mg | 57% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 9583 mg | 204% | |
*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.
