Maqluba
2 hrs 15 min8 servings
A dramatic inverted rice casserole layered with fried eggplant, cauliflower, chicken, tomatoes and spiced broth, then flipped to the table.
| prepCut eggplants into 1/4″ thick rounds; salt and drain on paper towels 30 min | ||||
| prepRinse rice until water runs clear; soak in water 30 min | ||||
| prepCut cauliflower into florets | ||||
| prepSlice tomatoes 1/4″ thick | ||||
| prepPeel and halve garlic cloves | ||||
| prepCut parchment circle to fit 10″ diameter pan | ||||
| 8 skinless boneless chicken thighs | Pound chicken; sear 3–4 min per side | Simmer with aromatics 20 min; remove & strain | Invert; scatter nuts & serve with lemon | |
| 1 onion, peeled and quartered lengthwise | ||||
| 10 peppercorns | ||||
| 2 bay leaves | ||||
| 950 ml water | ||||
| 1 tsp sunflower oil (for searing) | ||||
| 1 cauliflower, cut into florets | Fry cauliflower in oil until browned, 4–5 min | |||
| 2 eggplants, sliced into 1/4″ thick rounds | Fry eggplant in oil until browned, 5–6 min | |||
| 15 g butter, melted | Wipe pan, line with parchment, brush with butter | |||
| 4 tomatoes, sliced 1/4″ thick | Layer tomatoes, eggplant, cauliflower, chicken, rice & garlic | Bring to boil, cover, simmer low 30 min | Rest 10 min covered with kitchen cloth | |
| 8 cloves garlic, peeled and halved | ||||
| 330 g white basmati rice | ||||
| 710 ml reserved chicken broth | Whisk spices into broth; pour over rice & press | |||
| 1 tsp ground turmeric | ||||
| 1 tsp ground cinnamon | ||||
| 1 tsp allspice | ||||
| 1/4 tsp fresh ground pepper | ||||
| 1/2 tsp crushed red pepper (optional) | ||||
| 1 tsp baharat | ||||
| 35 g pine nuts, slivered almonds or pistachios | ||||
| Lemon wedges | ||||
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