Vegetarian Maqluba
Experience the magic of this layered Middle Eastern upside-down rice dish loaded with warmly spiced roasted vegetables.
Ingredients
- •1.5 cups basmati rice
- •1 medium eggplant, sliced into rounds
- •1 large head of cauliflower, cut into florets
- •2 large potatoes, peeled and sliced into thick rounds
- •1 large onion, sliced into rings
- •3 tablespoons olive oil
- •2.5 cups vegetable broth
- •1 teaspoon ground allspice
- •1 teaspoon ground cinnamon
- •1 teaspoon ground turmeric
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •0.25 cup chopped fresh parsley for garnish
- •0.25 cup toasted pine nuts for garnish
Instructions
- 1
Rinse the basmati rice thoroughly until the water runs clear, then soak it in warm water for 20 minutes before draining well.
- 2
Preheat your oven to 400°F (200°C). Toss the eggplant, cauliflower, and potato slices with olive oil, salt, and pepper, and roast on baking sheets for 25 minutes until golden and tender.
- 3
In a wide, heavy-bottomed pot, heat a tablespoon of olive oil and sauté the onion rings until deeply golden brown.
- 4
Arrange the roasted potato slices in a single layer at the bottom of the pot over the onions.
- 5
Layer the roasted eggplant and cauliflower evenly over the potatoes, pressing down gently.
- 6
In a bowl, mix the drained rice with the allspice, cinnamon, turmeric, salt, and black pepper, then gently spoon the spiced rice over the vegetable layers.
- 7
Pour the warm vegetable broth carefully over the rice and vegetables.
- 8
Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover tightly with a lid, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
- 9
Remove from heat and let the covered pot rest undisturbed for 15 minutes.
- 10
Place a large serving platter upside-down over the top of the pot, and with a confident, quick motion, flip the pot over to reveal the stunning layered cake of vegetables and rice.
- 11
Garnish with chopped parsley and toasted pine nuts before serving warm.
💡 Chef tips
- You can fry the vegetables in olive oil instead of roasting them for a more traditional, richer texture.
- Make sure to let the pot rest for 15 minutes before flipping so the layers hold their shape perfectly.
- Serve with a side of plain yogurt or cucumber-mint salad to balance the warm spices.
✅ How it should turn out
The finished dish presents a magnificent golden dome of rice crowned with tender, caramelized vegetables that release a fragrant aroma of warm spices.