Palestinian Maqluba (Upside-Down Rice)
Dinner · Palestinian · Ready in 55 min · Serves 2
A stunning inverted rice, vegetable, and meat dish where the pan is flipped to reveal layers of caramelized vegetables, tender meat, and fluffy rice. Dramatic and deeply flavourful.
Per serving
- Calories
- 480
- Protein
- 20 g
- Carbs
- 52 g
- Fat
- 18 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron19%
- Vitamin D1%
- B1221%
- Zinc42%
- Magnesium24%
- Omega-325%
- Vitamin C24%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Basmati rice
- 300 g Chicken thigh (or lamb)
- 200 g Eggplant
- 150 g Tomato
- 100 g Onion
- 500 ml Vegetable broth (or chicken)
- 4 tbsp Olive oil
- 1 tsp Ground allspice
- 1 tsp Salt
Method
- 1
Cube 200g eggplant into roughly 2cm pieces. Slice 100g onion into rings. Dice 150g tomato. Cut 300g meat into bite-sized pieces.
- 2
Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Fry the eggplant in batches until golden, about 4-5 minutes per batch, then set aside.
- 3
In the same pot over medium heat, fry the onions until soft and caramelised, about 8 minutes, then set aside.
- 4
Add 1 tbsp olive oil to the pot and brown the meat pieces over medium-high heat on all sides for 5-6 minutes. Season with salt and 2 tsp ground allspice.
- 5
Rinse 200g rice and add to the pot. Pour 500ml broth over the rice. Layer the fried eggplant and onions on top, then the diced tomato. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes.
- 6
Take the pot off the stove and leave it to settle for 2 minutes. Place a large serving plate over the pot and carefully invert it, revealing the golden vegetables and fluffy rice. Serve hot and fragrant.
