Makloubeh
Dinner · Levantine · Ready in 80 min · Serves 2
Upside-down rice dish with layered vegetables and meat, inverted onto a platter for dramatic presentation with a crispy bottom layer.
Per serving
- Calories
- 500
- Protein
- 22 g
- Carbs
- 54 g
- Fat
- 22 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron33%
- Vitamin D1%
- B1225%
- Zinc55%
- Magnesium34%
- Omega-333%
- Vitamin C71%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 350 g Chicken, cubed
- 250 g Eggplant, sliced
- 200 g Cauliflower florets
- 300 g Basmati rice
- 650 ml Chicken broth
- 180 g Onions, sliced
- 70 g Olive oil
- 4 g Cumin
- 4 g Allspice
Method
- 1
Slice eggplant and salt lightly, let sit 10 minutes. Pat dry and fry in olive oil until golden on both sides. Set aside on paper towels. Fry cauliflower florets until lightly golden.
- 2
In the same oil, fry sliced onions over medium heat until deeply caramelized and crispy, about 15 minutes. Set aside half. Brown chicken cubes with remaining onions and season with salt and spices.
- 3
In a deep pot, layer: caramelized onions on bottom, then half the rice, then cooked chicken with remaining onions, fried eggplant, cauliflower, then top with remaining rice. Pour hot broth evenly over layers.
- 4
Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is cooked and liquid is absorbed. Turn off heat and rest 5 minutes. Place serving platter over pot and invert dramatically.
