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Maqluba

Name: Maqluba
Prep time: PT45 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours 15 minutes
Yield: 8
Cuisine: Jordan
Ingredients: 1 kg Chicken thighs or lamb shoulder (cut into serving-sized pieces); 3 cups Basmati rice; 1 large Eggplant (trimmed and sliced into 1-inch rounds); 1 medium head Cauliflower (cut into florets); 2 medium Tomatoes (sliced into 1/2-inch rounds); 1 large Onion (sliced into thin rings); 1 cup Olive oil (divided, for frying/roasting); 4.5 cups Chicken broth or water (for cooking rice); 1 tsp Turmeric; 1.5 tsp Allspice; 1 tsp Cinnamon; 0.5 tsp Cardamom; to taste undefined Salt; to taste undefined Black pepper; for garnish chopped Parsley; for garnish slivered (optional) Toasted almonds

Maqluba, meaning 'upside-down' in Arabic, is a visually stunning and flavorful rice dish. Layers of seasoned meat (chicken or lamb), fried or roasted vegetables like eggplant and cauliflower, and aromatic rice are cooked together in a pot and then dramatically flipped onto a serving platter.

준비 시간45 minutes

조리 시간1 hour 30 minutes

총 시간2 hours 15 minutes

1회 제공량8

난이도Hard

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Rinse the basmati rice until the water runs clear, then soak it in cold water with 1 teaspoon of salt for at least 30 minutes. Drain well before use.
2
Prepare the meat: Season chicken or lamb pieces with salt, pepper, turmeric, allspice, cinnamon, and cardamom. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the meat on all sides. Remove the meat and set aside. If using lamb, you may need to simmer it in water until tender before proceeding.
3
Prepare the vegetables: Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture, then pat dry. Heat about 1/2 cup of olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden brown on both sides. Alternatively, toss eggplant and cauliflower florets with olive oil, salt, and pepper, and roast at 400°F (200°C) until tender and lightly browned.
4
Sauté the onions in 1 tablespoon of olive oil in the same pot used for the meat until softened. Add the sliced tomatoes and cook for a few minutes until they begin to soften.
5
Layer the pot: Wipe the bottom of the pot clean if necessary. Arrange a layer of sliced tomatoes, followed by the fried eggplant, then the cauliflower florets, and finally the cooked meat. Spread each layer evenly.
6
Add the drained rice on top of the meat and vegetables, filling in any gaps. Sprinkle with the remaining turmeric, allspice, cinnamon, and cardamom.
7
Pour the chicken broth or water over the rice. Place a heat-resistant plate over the rice to help keep the layers intact. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 45-50 minutes, or until the rice is cooked and has absorbed the liquid.
8
Rest and flip: Let the pot rest, covered, for 10 minutes. Remove the plate. Place a large, rimmed serving platter over the pot. Confidently and quickly flip the pot and platter together. Carefully lift the pot away to reveal the Maqluba.
9
Garnish with chopped parsley and toasted slivered almonds, if desired. Serve immediately.

요리 기록 추적

💡 전문가 팁

✓Using a non-stick pot can make flipping easier.
✓Ensure the rice is evenly distributed before adding the broth.
✓If the Maqluba doesn't flip perfectly, don't worry – it will still taste delicious!

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Use different vegetables like potatoes, zucchini, or bell peppers.
Maqluba can also be made with beef or even vegetarian with just vegetables and rice.