Middle Eastern 60 min

Maqluba (Upside-Down Rice)

Name: Maqluba (Upside-Down Rice)
Total time: 60 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 cups basmati rice, soaked 30 minutes; 1 lb chicken thighs or lamb; 1 large eggplant, sliced and fried; 1 large potato, sliced and fried; 1 medium cauliflower, cut into florets and fried; 1 large onion, sliced; 2 tbsp vegetable oil; 1 tsp allspice; 1 tsp turmeric; 1/2 tsp cinnamon; 2.5 cups chicken broth; Pine nuts and fresh parsley for garnish; Salt and pepper to taste

RiceOne-PotMiddle Eastern

Ingredientsfor 2

460

Cal

28g

Protein

52g

Carbs

16g

Fat

12 cups basmati rice, soaked 30 minutes
21 lb chicken thighs or lamb
31 large eggplant, sliced and fried
41 large potato, sliced and fried
51 medium cauliflower, cut into florets and fried
61 large onion, sliced
72 tbsp vegetable oil
81 tsp allspice
91 tsp turmeric
101/2 tsp cinnamon
112.5 cups chicken broth
12Pine nuts and fresh parsley for garnish
13Salt and pepper to taste

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Instructions

1
Lightly fry eggplant, potato slices, and cauliflower florets separately until golden. Set aside on paper towels.
2
Season chicken with allspice, turmeric, cinnamon, salt, and pepper. Brown in oil on both sides. Remove.
3
In a heavy-bottomed pot, layer: fried eggplant on the bottom, then potatoes, then chicken, then cauliflower, then drained rice on top.
4
Pour chicken broth over everything. It should just cover the rice.
5
Bring to a boil, then reduce to lowest heat. Cover tightly and cook for 30-35 minutes without opening.
6
Remove from heat and rest 10 minutes. Place a large round platter over the pot and flip in one swift motion.
7
Carefully lift the pot — the rice cake should hold its shape with vegetables beautifully layered on top. Garnish with toasted pine nuts and parsley.