🧂 Ingredients
- 1 large Eggplant(sliced 1/2 inch thick)
- 1 medium head Cauliflower florets
- 2 medium Potatoes(sliced 1/2 inch thick)
- 500 g Chicken thighs(boneless, skinless, cut into chunks (optional))
- 2 cups Basmati rice(rinsed and drained)
- 3.5 cups Vegetable broth
- 1 large Onion(chopped)
- 4 Garlic cloves(minced)
- 2 medium Tomatoes(sliced)
- 2 tsp Spices (Baharat or mixed)
- 1 tsp Turmeric
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.5 cup Olive oil(for frying)
- 0.25 cup Pine nuts(toasted, for garnish)
👨🍳 Instructions
- 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💡 Tip: Fry in batches to avoid overcrowding the pan. - 2
In a bowl, mix the rinsed rice with Baharat spice, turmeric, salt, and pepper.
⏱️ 5 minutes - 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.
💡 Tip: Ensure the pot is oven-safe if you plan to bake it further. - 4
Evenly spread the seasoned rice over the layers of vegetables and chicken.
⏱️ 5 minutes - 5
Gently pour the vegetable broth over the rice. The liquid should just cover the rice. Bring to a simmer on the stovetop.
💡 Tip: Do not stir after adding the broth. - 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💡 Tip: Alternatively, you can bake in a preheated oven at 350°F (175°C) for about 1 hour. - 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💡 Tip: This is the crucial step; be confident and swift. - 8
Garnish with toasted pine nuts and serve hot, often with plain yogurt or a simple salad.
💡 Tip: The inverted layers create a beautiful presentation.
💡 Pro Tips
- ✓The key to a successful maqluba is the inversion; use a pot with straight sides.
- ✓Don't overcook the vegetables during frying; they will cook further in the pot.
- ✓Adjust spices to your preference; some recipes include cardamom or cloves.
🔄 Variations
- Use lamb or beef instead of chicken.
- Add other vegetables like zucchini or bell peppers.
- For a vegetarian version, omit the meat and add more vegetables.