Vegetarian Maqluba
Delight in the rich and aromatic flavors of **Vegetarian Maqluba**, a stunning Middle Eastern rice dish that translates to "upside down." This vibrant, meat-free version layers golden-fried eggplant, potatoes, carrots, and cauliflower with fragrant basmati rice, spiced with warm notes of cinnamon, turmeric, and allspice. Canned chickpeas add a hearty protein boost, while a savory vegetable broth infuses every bite with deep flavor. Once cooked, the magic happens—it's inverted onto a platter to reveal a beautifully layered, show-stopping dish. Perfect for sharing, this recipe is ideal for family dinners or entertaining, offering a satisfying, flavorful, and visually impressive centerpiece. Garnished with fresh parsley, this Vegetarian Maqluba is a wholesome and irresistible celebration of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 1 whole Medium eggplant
- 1 whole Large potato
- 1 whole Large carrot
- 250 grams Cauliflower florets
- 125 milliliters Olive oil
- 1 whole Large onion
- 400 grams Chickpeas (canned and drained)
- 300 grams Basmati rice
- 1 whole Cinnamon stick
- 1 teaspoon Ground allspice
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 750 milliliters Vegetable broth
- 1 whole Tomato
- 2 tablespoons Fresh parsley
Instructions
Wash and slice the eggplant, potato, and carrot into 1 cm thick rounds.
Cut the cauliflower into evenly-sized florets.
Heat 50 milliliters of olive oil in a large frying pan over medium heat.
Fry the eggplant slices until golden brown on both sides, about 5 minutes per side. Drain them on paper towels.
Repeat frying with the potato slices, carrot slices, and cauliflower florets, adding more oil as necessary. Set aside once each is golden.
Finely chop the onion and sauté it in the remaining olive oil until soft and translucent, about 5 minutes.
Add the chickpeas to the onion and sauté for another 2 minutes.
Wash the basmati rice under cold water until the water runs clear.
In a large, heavy-bottomed pot, begin layering: start by arranging the tomato slices at the bottom to prevent sticking. Next, layer over with eggplant, potatoes, carrots, cauliflower, and the chickpeas and onion mixture.
Sprinkle the allspice, turmeric, cumin, salt, and pepper evenly over the vegetables.
Spread the rinsed rice evenly over the vegetable layers.
Nestle the cinnamon stick into the rice and gently pour the vegetable broth over everything.
Bring the pot to a light simmer over medium heat, cover it with a lid, and reduce the heat to low. Cook for 40 minutes until the rice is fully cooked and tender.
Once done, let the pot sit covered for 10 minutes off the heat to settle.
To serve, invert the pot carefully onto a large serving platter, allowing the maqluba to come out in a molded form. Gently tap the bottom of the pot if needed.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.5 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1034 mg | 22% | |
*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.
