Maqluba

مقلوبة · Maqluba

Ingredients13

• bone-in chicken pieces1 kg
• basmati rice400 g
• eggplant2 medium
• cauliflower400 g
• onion1 large
• tomatoes2
• vegetable oil150 ml
• baharat spice mix1 tbsp
• ground turmeric1 tsp
• ground cinnamon1 tsp
• salt2 tsp
• chicken broth750 ml
• pine nuts30 g

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes and drain.
2. Cut the eggplant into thick slices and the cauliflower into florets. Fry both in hot oil until golden, then drain on paper towels.
3. Slice the onion and brown it with the chicken, baharat, turmeric, cinnamon, and salt until the chicken is colored.
4. Slice the tomatoes. In a heavy pot, layer fried eggplant and cauliflower, then chicken and onion, then tomato, and finally the drained rice.
5. Pour in the broth so it just covers the rice. Bring to a boil, then cover and simmer on low heat for about 40 minutes until the rice is tender.
6. Let the pot rest off the heat for 10 minutes. Place a large platter over the pot, invert it in one motion, and lift the pot away.
7. Toast the pine nuts in a dry pan until golden and scatter them over the maqluba before serving.