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Maqluba

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Maqluba is a showstopping Middle Eastern rice dish layered with tender meat, spiced vegetables, and fragrant rice—flipped upside-down to serve.

Ingredients

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  • 2 cups basmati or long-grain rice (soaked for 30 minutes)
  • 1.5 pounds lamb or chicken (bone-in pieces)
  • 1 large eggplant, sliced into rounds
  • 2 cups cauliflower florets
  • 2 medium potatoes, sliced
  • 2 carrots, sliced
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1.5 teaspoons ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1.5 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 4 cups vegetable or meat broth
  • 3 tablespoons olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Toss eggplant, cauliflower, potatoes, and carrots with olive oil, salt, and pepper. Roast for 25–30 minutes.
  2. In a large pot, heat oil. Sauté onion and garlic until soft. Add lamb or chicken, spices, salt, pepper, and bay leaf. Brown meat, then add broth and simmer for 20–25 minutes.
  3. Remove meat and broth. In the same pot, layer roasted vegetables on the bottom, followed by meat, then drained rice. Press down gently. Pour hot broth over to cover.
  4. Bring to a boil, then cover and simmer on low for 30–35 minutes until rice is tender and broth is absorbed.
  5. Let rest for 15 minutes. Place a large platter on top and flip carefully. Serve hot, garnished with toasted nuts and herbs.

Notes

  • Use a heavy-bottomed pot for even cooking and clean flipping.
  • Resting before flipping helps maintain structure.
  • Roasting vegetables adds depth and prevents sogginess.
  • Serve with plain yogurt or cucumber salad for contrast.

Nutrition

Find it online: https://dishmio.com/maqluba/