Bahraini Shrimp Maqluba
A visually stunning and flavorful upside-down rice dish featuring layers of spiced shrimp, fried vegetables, and aromatic rice, cooked together and then inverted onto a serving platter.
🧂 Ingredients
- 500 g Large shrimp(peeled and deveined)
- 2.5 cups Basmati rice
- 1 medium Eggplant(sliced into 1/2-inch rounds)
- 2 medium Potatoes(sliced into 1/2-inch rounds)
- 1 small head Cauliflower florets
- 1 large Onion(thinly sliced)
- 2 medium Tomatoes(sliced)
- 4 cloves Garlic(minced)
- 14.5 oz Canned diced tomatoes(undrained)
- for frying Vegetable oil
- 3 tbsp Olive oil
- 4 cups Chicken broth or water
- to taste Salt
- 1 tsp Black pepper
- 1.5 tbsp Bahraini 7-spice blend(or garam masala)
- 1 tsp Turmeric powder
- 1 Cinnamon stick
- 3 Cardamom pods
- 1 Bay leaf
- 1/4 cup Fresh parsley(chopped, for garnish)
- for serving Lemon wedges
👨🍳 Instructions
- 1
Wash basmati rice and soak in water for 30 minutes. Drain well.
⏱️ 30 minutes - 2
Prepare the vegetables: Lightly salt eggplant and potato slices and let them sit for 15 minutes to draw out moisture, then pat dry. Fry eggplant, potato slices, and cauliflower florets in hot vegetable oil until golden brown. Drain on paper towels. Set aside.
⏱️ 25 minutes - 3
In a bowl, toss the shrimp with 1 tsp of the 7-spice blend, turmeric, salt, and pepper. Sauté the shrimp in 1 tbsp of olive oil for 2-3 minutes until just pink. Do not overcook. Set aside.
⏱️ 5 minutes - 4
In the same pot used for frying (or a large, deep, oven-safe pot or Dutch oven), heat the remaining olive oil over medium heat. Sauté the sliced onion until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
⏱️ 7 minutes - 5
Stir in the canned diced tomatoes, remaining 7-spice blend, salt, and pepper. Add the cinnamon stick, cardamom pods, and bay leaf. Cook for 5 minutes.
⏱️ 5 minutes - 6
Arrange the fried eggplant, potatoes, and cauliflower in the pot over the tomato-onion mixture, creating a base layer. Place the sliced tomatoes on top of the vegetables.
- 7
Layer the cooked shrimp evenly over the tomatoes. Sprinkle half of the drained basmati rice over the shrimp.
- 8
Pour the chicken broth or water over the rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
⏱️ 25 minutes - 9
Once cooked, let the pot rest, covered, for 10 minutes. Carefully place a large serving platter over the pot. Invert the pot quickly and firmly to release the Maqluba onto the platter.
⏱️ 10 minutes - 10
Garnish with fresh chopped parsley and serve immediately with lemon wedges.
💡 Pro Tips
- ✓Ensure your pot is heavy-bottomed to prevent sticking.
- ✓Frying the vegetables until golden brown is key for flavor and texture.
- ✓Don't overcook the shrimp; they will cook further with the rice.
🔄 Variations
- Use a mix of vegetables like zucchini or bell peppers.
- Add a layer of cooked chicken or lamb for a heartier meal.
- For a vegetarian version, omit the shrimp and add more vegetables or chickpeas.