Middle Eastern Makloubeh with Cauliflower and Potatoes
Discover the irresistible flavors of Middle Eastern Makloubeh, a comforting upside-down rice dish layered with tender cauliflower, golden potatoes, and aromatic spices. Perfectly balanced with fragrant basmati rice, warming cinnamon, turmeric, and cardamom, this recipe delivers a rich, savory experience that’s as stunning visually as it is delicious. With the option to include succulent chicken thighs for a meat version, Makloubeh caters to diverse preferences, making it ideal for family dinners or gatherings. Topped with crunchy toasted nuts and fresh parsley, every bite is a celebration of texture and flavor. Easy to assemble and perfect for meal prepping, this one-pot wonder promises to be the centerpiece of your table.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Boneless chicken thighs (optional, for meat version)
- 1 medium Cauliflower, cut into medium florets
- 2 large Potatoes, peeled and sliced into 1/4-inch rounds
- 1 large Onion, thinly sliced
- 1 cup Vegetable oil (for frying)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cardamom
- 2 pieces Bay leaves
- 3 cups Chicken or vegetable stock
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Sliced almonds or pine nuts (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Wash the rice thoroughly under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large frying pan, heat the vegetable oil over medium heat. Fry the cauliflower florets until golden brown, then remove from the pan and drain on paper towels. Fry the potato rounds in the same oil until lightly golden, then drain them as well. Set aside.
If using chicken, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear the chicken in the same frying pan over medium heat until lightly browned on both sides. Remove from the pan and set aside.
In a large pot, heat 2 tablespoons of the remaining oil. Add the sliced onions and sauté until golden and fragrant, about 5 minutes. Stir in the cinnamon, allspice, turmeric, cardamom, and the remaining salt and black pepper.
Layer the pot with the chicken (if using) at the bottom, followed by the fried potatoes, fried cauliflower, then the drained rice. Tuck the bay leaves into the rice layer.
Carefully pour the chicken or vegetable stock over the rice layers, ensuring it covers the rice by about 1/4 inch. Place a plate on top of the rice to hold it down and help it cook evenly.
Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover tightly and simmer for 30-40 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the pot from the heat and let it rest, covered, for 10 minutes. Carefully invert the pot onto a large serving platter to reveal the layered Makloubeh. Tap the bottom of the pot gently to release all the contents.
Garnish with sliced almonds or pine nuts and fresh parsley before serving. Enjoy warm.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 798 mg | 17% | |
*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.
