Vegetarian Maqluba
A stunning and spiced Middle Eastern upside-down layered rice dish filled with golden fried vegetables.
Ingredients
- •1 large eggplant, sliced into rounds
- •2 medium potatoes, peeled and sliced into thick rounds
- •1 medium cauliflower, cut into florets
- •2 cups long-grain basmati rice, rinsed and soaked for 20 minutes
- •1 large onion, sliced
- •3 tablespoons olive oil (plus extra for frying)
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1 teaspoon ground cinnamon
- •1 teaspoon mixed spice or seven spice
- •3 cups vegetable broth
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •0.25 cup toasted pine nuts for garnish
- •0.25 cup chopped fresh parsley for garnish
Instructions
- 1
Generously salt the eggplant slices and let them sit for 15 minutes, then pat dry with paper towels.
- 2
Heat vegetable oil in a large skillet and shallow-fry the eggplant, potatoes, and cauliflower florets in batches until golden brown and tender. Drain on paper towels.
- 3
In a small bowl, mix the turmeric, cumin, cinnamon, mixed spice, salt, and black pepper together.
- 4
In a wide, heavy-bottomed pot, heat 3 tablespoons of olive oil and sauté the sliced onions until soft and caramelized.
- 5
Arrange the fried potatoes, eggplant, and cauliflower neatly at the bottom and up the sides of the pot in an overlapping pattern.
- 6
Drain the soaked basmati rice and gently spoon it over the layered vegetables, pressing down lightly.
- 7
Pour the vegetable broth over the rice and sprinkle the spice blend evenly across the top.
- 8
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover tightly with a lid, and simmer for 25 minutes until the rice is tender and the liquid is absorbed.
- 9
Remove the pot from heat and let it rest undisturbed for 15 minutes.
- 10
Place a large, flat serving platter over the top of the pot, and with a confident, swift motion, flip the pot upside down.
- 11
Gently lift the pot to reveal the layered masterpiece, garnish with toasted pine nuts and fresh parsley, and serve warm.
💡 Chef tips
- Roast the vegetables in the oven at 200 degrees Celsius (400 degrees Fahrenheit) with a generous drizzle of olive oil instead of frying to make the dish lighter.
- Let the cooked maqluba rest for the full 15 minutes before flipping to ensure the layers hold their shape.
- You can add sliced tomatoes at the very bottom of the pot directly under the potatoes for extra moisture and flavor.
✅ How it should turn out
The finished dish should stand tall like a savory cake with tender, spiced rice and beautifully browned vegetables, releasing a fragrant aroma of warm spices.