🧂 Ingredients
- 1 kg White fish fillets(such as hammour or cod, cut into large pieces)
- 3 cups Basmati rice(rinsed and soaked for 30 minutes)
- 2 medium Eggplant(sliced into rounds)
- 2 medium Potatoes(sliced into rounds)
- 1 medium head Cauliflower florets
- 2 large Onions(finely chopped)
- 4 medium Tomatoes(sliced)
- 6 cloves Garlic cloves(minced)
- 3 tbsp Tomato paste
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Turmeric powder
- 0.5 tsp Cardamom powder
- 0.5 tsp Allspice
- 1 small Cinnamon stick
- 2 leaves Bay leaves
- for frying Vegetable oil
- to taste Salt
- to taste Black pepper
- 4 cups Water(or as needed for rice)
- 0.5 cup Fresh parsley(chopped, for garnish)
- for serving Lemon wedges
👨🍳 Instructions
- 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
Fry the sliced eggplant, potatoes, and cauliflower florets separately until golden brown. Drain on paper towels. Set aside.
- 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
Stir in the tomato paste, coriander powder, cumin powder, turmeric powder, cardamom powder, allspice, and cinnamon stick. Cook for 2 minutes, stirring constantly.
- 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
Drain the soaked rice. Add the rice to the pot with the tomato-onion mixture. Stir gently to combine.
- 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
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
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.
💡 Pro Tips
- ✓Ensure all vegetables and fish are fried until golden but not burnt.
- ✓Use a non-stick pot for easier unmolding.
- ✓The water level for the rice should be about 1 inch above the rice and vegetables.
- ✓Be patient when unmolding; a gentle tap might be needed.
🔄 Variations
- Use chicken or lamb instead of fish.
- Add other vegetables like zucchini or carrots.