Maqloubeh recipe (upside-down rice with aubergines and peppers)
Maqloubeh means ‘upside down’ in Arabic and that is exactly how the dish is served, introducing a moment of sweet suspense in the kitchen as you flip the dish out of its cooking pot, hoping it will hold its shape. Traditionally made with chicken, this colourful vegetarian version stands up as a fine main course on its own, but also makes a great accompaniment to grilled meat or fish dishes.
Recipe from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26.
Ingredients
- 2 red peppers, trimmed and sliced
- 1 glug of light olive oil
- 1 pinch sea salt
- 3 sprigs of thyme (leaves only)
- 1 bulb of garlic, separated into cloves but not peeled
- 2 medium tomatoes, thickly sliced
- 300 g white basmati rice
- 0.8 tsp cumin seeds
- 0.8 tsp coriander seeds
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 1 tsp ground turmeric
- 500 ml hot gluten-free vegetable or chicken stock
- 40 g salted butter or 4 tablespoons of extra virgin olive oil
- 1 tsp Aleppo pepper (pul biber) or half a teaspoon of chilli flakes
- 1 handful coriander leaves, chopped, to serve
- 2 medium aubergines, cut into 2cm (1inch)-thick discs
Details
- Cuisine: Palestinian
- Recipe Type: Rice
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/360°F/gas mark 6.
- Place the aubergines and red peppers on two separate baking trays. Drizzle them both with light olive oil, ½ teaspoon salt and thyme leaves, then dot the tray of peppers with the unpeeled garlic cloves.
- Transfer both trays to the oven and bake for 25–30 minutes. After 20 minutes, add the tomatoes to the peppers. At the end of cooking, the vegetables should all be soft.
- Meanwhile, rinse the rice in cold water a few times to remove its excess starch (you will know it is ready when the water runs clear), then place it in a large bowl of cold water and leave to soak for 15 minutes. Drain and set aside.
- Once the veggies are cooked, set aside to cool. Gently pop the garlic cloves out of their skins.
- Toast the cumin and coriander seeds by placing them in a dry pan over a medium heat for a minute or so, stirring until their aromas are released.
- Grind in a mortar and pestle or spice grinder, then place them in a jug with the remaining spices. Add the hot stock and ¾ teaspoon salt and stir well.
- Melt half the butter or extra virgin olive oil in a large saucepan over a medium heat. Arrange the cooked aubergines so they line the base of the saucepan neatly (they will be on top once the dish is turned out). Add the tomatoes, roast garlic and peppers on top.
- Spoon the rice in, then pour over the hot stock and 150ml (5 fl oz) just-boiled water. Bring to the boil, then reduce the heat and cover the pan with a few sheets of kitchen paper or a clean tea towel (make sure no edges are hanging too far over the pot as they might catch fire).
- Place a lid on the pot and cook for 20 minutes. Switch off the heat and leave to rest for 5 minutes before removing the lid and kitchen paper or tea towel.
- Melt the remaining butter – or heat the remaining extra virgin olive oil – in a small saucepan and stir in the Aleppo pepper or other chilli.
- To serve, place a large serving platter on top of the saucepan and quickly and deftly invert the pot. Remove the pan to reveal a rice cake with the aubergines on top.
- Spoon over the Aleppo pepper butter or oil, then scatter with coriander to serve.
This recipe is from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26. Photography by Matt Russell.
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