Arabic Maqluba

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Arabic Maqluba

Maqluba

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Ingredients

1. Roast the sliced eggplant and potatoes at 450°F for about 30 minutes until browned.
2. Sear the lamb or chicken in oil, then add whole spices and enough water to cover. Simmer until tender. Reserve the broth.
3. Stir tomato paste, turmeric, salt, and pepper into the broth. Add water as needed to reach about 5.5 cups total liquid.
4. Sauté the onion and bell pepper until softened.
5. In a deep pot, layer in this order: tomato slices, eggplant, potatoes, cooked meat, sautéed vegetables, then rinsed rice. Press everything down firmly.
6. Pour the broth over the rice so it just covers the surface.
7. Bring to a boil for 5 minutes, then cover and cook on low for about 45–50 minutes.
8. Rest 5–10 minutes, then flip the pot onto a large tray to unmold.
9. Serve hot (optional: garnish with nuts or parsley).

1.5–2 lb lamb or chicken 2.5 cups basmati rice 2 eggplants, sliced 2 large potatoes, sliced 1 onion, sliced 1 bell pepper, sliced 1 tomato, sliced 2 tbsp vegetable oil 4 tbsp tomato paste ½ tsp turmeric 3 tsp salt 1.5 tsp black pepper Whole spices: 2 cinnamon sticks, 4 cardamom pods, 3 bay leaves ~5.5 cups liquid (broth + water)