Maqluba (Upside-Down Rice and Lamb Pilaf)
A visually stunning and flavorful Syrian dish where rice, lamb, and fried vegetables are cooked together and then inverted onto a platter, creating a beautiful 'upside-down' presentation. It's a celebratory dish often served on special occasions.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 3 cups Basmati rice(rinsed and soaked for 30 minutes)
- 1 large Eggplant(sliced into 1/2-inch rounds)
- 1 medium Cauliflower florets
- 2 medium Onions(thinly sliced)
- 4 medium Tomatoes(sliced)
- 4 cloves Garlic(minced)
- 6 cups Chicken or lamb broth
- 1 cup Olive oil(for frying)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1/4 tsp Cardamom(ground)
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley(chopped, for garnish)
- 1/4 cup Toasted pine nuts(for garnish (optional))
👨🍳 Instructions
- 1
Season lamb pieces generously with salt, pepper, allspice, cinnamon, and cardamom. In a large pot or Dutch oven, brown the lamb in batches over medium-high heat until well-sealed on all sides. Remove lamb and set aside.
⏱️ 15 minutes - 2
In the same pot, sauté the sliced onions until softened and lightly golden. Add minced garlic and cook for another minute until fragrant.
⏱️ 10 minutes - 3
While the onions cook, heat olive oil in a separate large skillet over medium-high heat. Fry eggplant slices and cauliflower florets until golden brown and tender. Drain on paper towels.
⏱️ 20 minutes - 4
Return the browned lamb to the pot with the onions and garlic. Add the sliced tomatoes, arranging them over the lamb. Layer the fried eggplant and cauliflower over the tomatoes.
💡 Tip: Ensure an even layer of vegetables - 5
Drain the soaked rice and spread it evenly over the vegetable layer. Pour in the chicken or lamb broth, ensuring it covers the rice by about an inch. Season the broth with salt and pepper.
💡 Tip: Use enough broth to cook the rice thoroughly - 6
Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer for about 45-60 minutes, or until the rice is cooked and the liquid is absorbed.
⏱️ 60 minutes - 7
Once cooked, let the pot sit, covered, for 10 minutes. Then, carefully place a large serving platter over the pot and swiftly invert it to release the Maqluba onto the platter.
💡 Tip: Be cautious as the pot will be hot. A quick, decisive flip is key. - 8
Garnish with fresh chopped parsley and toasted pine nuts, if desired. Serve hot.
💡 Tip: Allow the Maqluba to rest for a few minutes before serving to help it hold its shape.
💡 Pro Tips
- ✓Frying the vegetables until golden brown is crucial for flavor and texture.
- ✓Don't overcrowd the pan when frying vegetables; fry in batches if necessary.
- ✓Ensure the broth level is correct for the rice to cook properly.
- ✓The inversion step requires confidence; have your platter ready.
🔄 Variations
- Use chicken pieces instead of lamb.
- Add other vegetables like zucchini or potatoes.
- A pinch of ground cloves can be added to the spice mix.