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Maqlooba

A delicious one pot dish of savory spiced rice layered with roasted cauliflower, eggplant, potatoes, carrots, and your choice of meat, chicken, or chickpeas.
Print Recipe
Course Main Course
Cuisine Middle Eastern

Ingredients
  

For the optional meat:

  • 2 lbs lamb chunks or chicken cut into cubes (leg or shoulder) OR 2 lbs chicken legs, thigh, and breast
  • 1 large onion, sliced
  • 2 cloves garlic, minced

For the vegetables and rice Preparation

  • 2 tbsp sunflower oil
  • 2 tbsp olive oil
  • 1 c cauliflower florets 1 head of cauliflower
  • 1/2 c sliced eggplant 1-2 medium eggplants, salted then washed to remove the bitter and prepare for frying
  • 2 large carrots, sliced diagonally 1/2 inch thick
  • 1 large onion diced
  • 2-4 cloves of garlic 1 minced, 2-3 sliced
  • 1 tbsp tomato paste
  • 2 large tomatoes one sliced, one diced
  • 1-2 potatoes thinly sliced
  • 1 c cooked chickpeas
  • 4 c long grain or basmati rice soaked in water for 30 minutes

Spice Mixture

  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 tsp allspice
  • 1/2 tsp coriander
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp ground white pepper (black is fine)
  • 1 tsp salt about 1 tsp salt for rice, 1 tsp for meat

Instructions
 

If using meat:

  • In a large pot or in a pressure cooker, brown the lamb or chicken pieces then sauté with the diced onions, minced garlic, 1.5 tsp of the spice mixture and 1 tsp of salt. Add enough water to just cover the meat if cooking in a pressure cooker, or about 3 inches above the meat if in a regular pot over the stove. Cook under high pressure for about 12 minutes or simmer on low in a pot for about 1 hour. Meat should cook tender, and broth will be flavorful. Reserve the broth by straining into a measuring cup for cooking the rice.

Vegan Preparation, and the remainder of process

  • Soak the rice in water for 30 minutes.
  • Slice the eggplant and sprinkle with salt to draw out any bitter juices as well as to help them crisp up when roasting.
  • Line up eggplant and cauliflower in a sheet pan and drizzle with 1-2 tbsp of sunflower oil so that they are well coated. Roast for 20 minutes at 475 degrees (f). For the traditional method, fry these vegetables and let them drain on a kitchen towel.
  • In a separate pan, over medium heat, lightly fry the carrot slices and garlic slices until they turn golden. Remove and set on a plate until assembly.
  • In the same pan, using the same oil infused with garlic sauté 1 diced onion until it turns yellow.
  • Add a tsp of minced garlic, and the tomato paste and stir for another minute. Stir in the diced tomatoes. Add the rice, 1 tsp of salt, the remaining spices, and toss well until the rice is well coated.
  • Now you are ready to assemble the pot of maqlooba. Lightly brush the bottom of the pot with some olive oil so that the dish flips out easily. First layer the potatoes, nd aloow them to brown a bit.
  • Next, layer on some tomato slices. Add the chicken, meat, or chickpeas if using. Otherwise skip to the next step.
  • Arrange the cauliflower, carrots, and eggplant interchangeably and spread out so that you get a bite of each in every spoonful!
  • Top with the seasoned rice. Place a plate or heavy weight over the mixture to prevent it from separating while boiling and adding liquid.
  • Mix the broth with some water so that the total volume is 5 cups. The liquid should be just covering the plate and measure about 5 1/2. Once the liquid is boiling, turn the heat down to low and remove the plate. Cover and simmer on low until all the liquid is absorbed.
  • Allow the pot to cool for about 15 minutes before attempting to flip. Place a round serving platter on top of the pot and quickly flip it over. It helps to leave the pot upside down for a few minutes before lifting off to allow any lingering pieces to fall downward, and for the rice to keep its form.
Keyword carrots, cauliflower, chicken, chickpeas, dinner, Eggplant, meat, one pot, rice, vegan