Maqluba
Maqluba, a cherished Middle Eastern one-pot wonder, is as visually stunning as it is delicious. This savory upside-down rice dish layers tender spiced lamb or chicken, golden-brown fried eggplant, cauliflower, and potatoes, all crowned with fragrant basmati rice infused with warm allspice, cinnamon, and cumin. The magic happens when the pot is flipped at serving, revealing a beautifully stacked design of ingredients that’s as impressive in presentation as in taste. With its rich flavors, hearty texture, and optional pine nut garnish for added crunch, Maqluba is the perfect centerpiece for a special gathering or comforting family meal. Whether served with a side of fresh yogurt or a vibrant salad, this recipe captures the essence of Middle Eastern cuisine in every bite. Perfect for those seeking authentic, aromatic, and visually captivating dishes, Maqluba is a must-try recipe that will leave everyone at your table craving more.
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Recipe Information
Ingredients
- 500 grams Lamb or chicken pieces
- 300 grams Long grain basmati rice
- 1 large Eggplant
- 1 small Cauliflower
- 2 medium Potatoes
- 1 large Onion
- 3 units Garlic cloves
- 1 large Tomato
- 1 teaspoon Allspice powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 unit Bay leaf
- 100 milliliters Olive oil
- 50 grams Pine nuts (optional)
- 15 grams Fresh parsley for garnish
- 750 milliliters Water
Instructions
1. Begin by rinsing the rice in cold water until it runs clear, then soak it in water for 20 minutes and set aside.
2. Cut the eggplant into 1cm slices, sprinkle with salt, and leave them for about 15 minutes before rinsing and drying with a paper towel to remove excess moisture.
3. Divide the cauliflower into small florets. Peel and thickly slice the potatoes. Slice the onion thinly and crush the garlic cloves.
4. Heat half of the olive oil in a large pan over medium-high heat. Fry the eggplant slices until they are golden brown on both sides. Remove and set aside on paper towels to drain excess oil.
5. In the same pan, fry the cauliflower florets until golden brown and set aside. Repeat with the potato slices.
6. In a large pot, pour the remaining olive oil and add the onion slices. Sauté until translucent, then add the crushed garlic and the meat pieces, cooking until they begin to brown.
7. Add the allspice, cinnamon, cumin, salt, pepper, and bay leaf to the pot. Stir well to coat the meat with spices.
8. Place a layer of tomato slices in the bottom of the pot, followed by the browned meat and its juices.
9. Layer the fried vegetables over the meat, starting with the potatoes, then the cauliflower, and finally the eggplant.
10. Drain the soaked rice and spread evenly over the top of the layered ingredients.
11. Carefully pour the water into the pot, ensuring it covers the rice by about 1 cm. Cover the pot with a lid.
12. Bring the pot to a boil over medium-high heat, then reduce to low heat and simmer for about 45-60 minutes, or until the rice is cooked and the water is fully absorbed.
13. Remove the pot from heat and allow it to cool slightly for 10 minutes. This will help the flavors develop further.
14. Carefully invert the pot onto a large serving dish, allowing the maqluba to slide out, revealing the layered design.
15. Optionally, fry the pine nuts in a little oil until golden and sprinkle over the top of the maqluba for a crunchy garnish.
16. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 8125 mg | 353% | |
| Total Carbohydrate | 423.6 g | 154% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 60.0 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 7625 mg | 162% | |
*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.
