👨‍🍳 作り方

1. 1

   Season the fish pieces with salt, pepper, turmeric, and coriander powder. Lightly dust with flour and fry in hot oil until golden brown. Drain on paper towels. Set aside.

2. 2

   Fry the sliced eggplant, potatoes, and cauliflower florets separately until golden brown. Drain on paper towels. Set aside.

3. 3

   In a large pot, heat 2 tbsp of vegetable oil. Sauté the chopped onions until translucent. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste, coriander powder, cumin powder, turmeric powder, cardamom powder, allspice, and cinnamon stick. Cook for 2 minutes, stirring constantly.

5. 5

   Add the sliced tomatoes and bay leaves. Cook until the tomatoes soften and form a sauce, about 5-7 minutes. Season with salt and pepper.

6. 6

   Drain the soaked rice. Add the rice to the pot with the tomato-onion mixture. Stir gently to combine.

7. 7

   Arrange the fried fish pieces and vegetables (eggplant, potatoes, cauliflower) in layers over the rice mixture in the pot. You can also layer them around the sides of the pot for a decorative effect.

8. 8

   Pour in the water (or broth) and bring to a boil. Reduce the heat to low, cover the pot tightly, and simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.

9. 9

   Let the pot rest off the heat for 10 minutes. To serve, place a large platter over the pot and carefully invert it to unmold the maqluba. Garnish with fresh parsley and serve with lemon wedges.