Maqloobeh
Discover the rich, aromatic flavors of Maqloobeh, a traditional Middle Eastern dish that translates to "upside-down" in Arabic. This culinary masterpiece layers seasoned meat—lamb or chicken—with golden fried eggplant, potatoes, cauliflower, and fragrant basmati rice, creating a symphony of textures and spices in every bite. Infused with warm allspice, cinnamon, and cardamom, Maqloobeh is cooked to perfection, then dramatically flipped onto a serving platter for a stunning visual and flavorful impact. Topped with toasted almonds or pine nuts and fresh parsley, it's perfect for family gatherings or a special occasion meal. Serve this one-pot wonder with yogurt or a crisp salad to round out the experience. Elevate your dining table with this iconic comfort food, celebrated for its bold flavors and beautiful presentation!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 lbs Boneless lamb or chicken
- 2 medium Eggplant
- 2 medium Potatoes
- 1 small Cauliflower
- 1 cup Vegetable oil
- 1 large Onion
- 4 Garlic cloves
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 Bay leaves
- 4 Cardamom pods
- 4 cups Chicken or vegetable stock
- 0.25 cup Slivered almonds or pine nuts
- 2 tablespoons Fresh parsley
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in warm water for 20 minutes. Drain and set aside.
Cut the eggplant into 1/2-inch rounds, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry with a paper towel.
Peel and slice the potatoes into 1/4-inch rounds and cut the cauliflower into medium-sized florets.
Heat 1/2 cup of vegetable oil in a large frying pan over medium-high heat. Fry the eggplant until golden brown, then remove and set aside. Repeat the process with the potatoes and cauliflower. Add more oil if needed during frying.
In a large pot, heat 2 tablespoons of vegetable oil and sauté the chopped onion until soft and golden. Add the meat (lamb or chicken), garlic, allspice, cinnamon, black pepper, and salt. Stir to coat the meat with the spices and cook for 10 minutes.
Add 4 cups of chicken or vegetable stock to the pot along with the bay leaves and cardamom pods. Bring to a boil, then reduce the heat and simmer until the meat is cooked (about 25–30 minutes for chicken or 40–50 minutes for lamb).
In a deep, wide pot, start layering the ingredients. Begin with the fried vegetables (eggplant, potatoes, and cauliflower), then add the cooked meat, and finish with the soaked rice evenly spread on top.
Strain the stock from the meat, discarding the bay leaves and cardamom pods. Pour just enough stock over the pot to cover the rice (about 3 cups). Reserve any remaining stock for later.
Place a heatproof plate or another pot lid over the rice to keep it compact. Cover the pot with its lid and cook over low heat for 30–35 minutes, or until the rice is tender and fully cooked. Add more stock if the rice is too dry during cooking.
Once cooked, allow the pot to rest for 10 minutes off the heat. Carefully place a large serving plate over the pot and flip it upside down to release the Maqloobeh. Tap the pot gently to loosen the layers if needed.
Garnish with toasted slivered almonds or pine nuts and fresh parsley. Serve warm with a side of yogurt or a simple salad.
Nutrition Facts
Calories |
5349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.1 g | 481% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 135.2 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 7972 mg | 347% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 58.5 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 8581 mg | 183% | |
*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.
