Vegetarian Maqluba
Experience the theater of Middle Eastern cuisine with this layered, spiced vegetable and rice upside-down cake.
Ingredients
- •1 large eggplant, sliced into rounds
- •2 medium potatoes, peeled and sliced into rounds
- •1 large cauliflower, cut into florets
- •1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
- •3 tablespoons olive oil for frying and drizzling
- •1 teaspoon ground cumin
- •1 teaspoon ground allspice
- •1 teaspoon ground cinnamon
- •1/2 teaspoon turmeric
- •2.5 cups vegetable broth
- •1 onion, thinly sliced
- •Salt and freshly cracked black pepper to taste
- •1/4 cup toasted pine nuts for garnish
- •2 tablespoons chopped fresh parsley for garnish
Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line two baking sheets with parchment paper.
- 2
Toss the eggplant, potato slices, and cauliflower florets with olive oil, salt, and pepper, then roast for 25 minutes until golden brown and tender.
- 3
In a small bowl, mix the cumin, allspice, cinnamon, and turmeric together.
- 4
In a wide, heavy-bottomed pot, sauté the sliced onions in a drizzle of olive oil until translucent and caramelized.
- 5
Drain the soaked basmati rice and mix it with half of the spice blend and a pinch of salt.
- 6
At the bottom of the onion pot, layer the roasted potatoes, followed by the eggplant, and then the cauliflower, pressing down gently.
- 7
Spread the seasoned rice evenly over the top of the vegetables.
- 8
Pour the vegetable broth infused with the remaining spices gently over the rice to avoid disturbing the layers.
- 9
Bring the pot to a boil over medium-high heat, then cover with a tight-fitting lid, reduce the heat to the lowest setting, and simmer for 25 minutes until the liquid is absorbed and the rice is fluffy.
- 10
Remove the pot from the heat and let it rest, covered, for 10 minutes.
- 11
Place a large, flat serving platter upside down over the top of the pot, and with a confident, swift motion, flip the pot over to reveal the layered cake.
- 12
Garnish with toasted pine nuts and freshly chopped parsley before serving warm.
💡 Chef tips
- Roasting the vegetables instead of deep frying makes the dish lighter while keeping the traditional rich flavor.
- Letting the pot rest for 10 minutes before flipping is crucial so the layers hold their shape.
- You can substitute or add sliced carrots or bell peppers depending on what vegetables you have on hand.
✅ How it should turn out
The finished dish should present a stunning, golden-domed tower of tender spiced vegetables and fragrant rice, releasing warm aromas of cinnamon and allspice.