Ground Beef Maqluba
A comforting, upside-down Middle Eastern rice dish featuring spiced ground beef, tender fried vegetables, and aromatic basmati rice.
Ingredients
- •1.5 cups basmati rice, rinsed
- •1 lb (450g) ground beef
- •1 large eggplant, sliced into 1/2-inch rounds
- •2 medium potatoes, peeled and sliced into 1/4-inch rounds
- •1 medium onion, finely diced
- •3 cups beef or vegetable broth
- •2 tablespoons olive oil
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •1/2 teaspoon ground turmeric
- •1/4 cup toasted pine nuts or slivered almonds
- •Salt and black pepper to taste
- •Fresh parsley for garnish
Instructions
- 1
Lightly salt the eggplant slices and let them sit for 10 minutes, then pat dry with paper towels.
- 2
In a large skillet, heat a splash of oil and fry the eggplant and potato slices until golden brown and tender; set aside on paper towels.
- 3
In the same skillet, brown the ground beef with the diced onion until cooked through, then stir in the cinnamon, allspice, turmeric, salt, and pepper.
- 4
In a deep pot, arrange the fried eggplant and potatoes in an even layer at the bottom.
- 5
Spread the cooked ground beef mixture over the vegetables.
- 6
Add the rinsed rice on top of the beef, spreading it out evenly without pressing down.
- 7
Gently pour the broth over the rice, ensuring the rice is fully submerged.
- 8
Bring to a boil, then cover with a tight-fitting lid, reduce heat to low, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.
- 9
Remove from heat and let it rest for 10 minutes, then place a large serving platter over the pot and carefully invert it to reveal the layered masterpiece.
- 10
Garnish with toasted nuts and fresh parsley before serving.
💡 Chef tips
- For extra flavor, fry the vegetables in a mix of oil and a tablespoon of butter.
- If you prefer a firmer texture, ensure the rice is thoroughly rinsed until the water runs clear to remove excess starch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
✅ How it should turn out
The finished Maqluba should be a beautiful, golden-brown tower of rice and vegetables that holds its shape when inverted, smelling of warm spices and toasted nuts with a savory, melt-in-your-mouth texture.