👨‍🍳 作り方

1. 1

   Fry the eggplant, cauliflower, and potatoes in olive oil until golden brown. Drain on paper towels. If using chicken, brown it in the same pan with chopped onion and garlic. Set aside.

   ⏱️ 45 minutes

   💡 プロのコツ: Fry in batches to avoid overcrowding the pan.
2. 2

   In a bowl, mix the rinsed rice with Baharat spice, turmeric, salt, and pepper.

   ⏱️ 5 minutes
3. 3

   In a large, heavy-bottomed pot (at least 10-inch diameter), arrange the fried vegetables and chicken in decorative layers. Start with eggplant slices, then potatoes, cauliflower, and finally the chicken (if using). Place tomato slices on top.

   💡 プロのコツ: Ensure the pot is oven-safe if you plan to bake it further.
4. 4

   Evenly spread the seasoned rice over the layers of vegetables and chicken.

   ⏱️ 5 minutes
5. 5

   Gently pour the vegetable broth over the rice. The liquid should just cover the rice. Bring to a simmer on the stovetop.

   💡 プロのコツ: Do not stir after adding the broth.
6. 6

   Cover the pot tightly with a lid (you can place a kitchen towel under the lid to absorb steam). Simmer on low heat for 45-60 minutes, or until the rice is cooked and the liquid is absorbed.

   ⏱️ 60 minutes

   💡 プロのコツ: Alternatively, you can bake in a preheated oven at 350°F (175°C) for about 1 hour.
7. 7

   Let the pot rest for 10-15 minutes off the heat. Then, carefully place a large serving platter over the pot and quickly invert it to release the maqluba.

   ⏱️ 15 minutes

   💡 プロのコツ: This is the crucial step; be confident and swift.
8. 8

   Garnish with toasted pine nuts and serve hot, often with plain yogurt or a simple salad.

   💡 プロのコツ: The inverted layers create a beautiful presentation.