Recipe Instructions:
Ingredients:
200 grams basmati rice, rinsed
480 ml water or vegetable broth
30 ml olive oil
1 large onion, thinly sliced (about 150 grams)
2 cloves garlic, minced (about 6 grams)
450 grams boneless chicken thighs or lamb, cut into cubes (optional)
1 large eggplant, sliced into rounds (about 300 grams)
2 large tomatoes, sliced (about 300 grams)
1 teaspoon ground cumin (about 2 grams)
1 teaspoon ground coriander (about 2 grams)
1/2 teaspoon ground turmeric (about 1 gram)
Salt and pepper to taste
Chopped parsley or cilantro for garnish (about 10 grams)
Instructions:
In a large pot, heat olive oil over medium heat. Add sliced onion and minced garlic, sauté until softened.
Add chicken or lamb (if using) and brown on all sides. Remove from pot and set aside.
Arrange sliced eggplant and tomatoes in the pot, layering evenly.
Sprinkle half of the spices (cumin, coriander, turmeric), salt, and pepper over the vegetables.
Spread rice evenly over the vegetables and meat (if using). Pour water or broth over the rice.
Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
Remove pot from heat. Place a large serving platter over the pot and carefully invert to release maqluba onto the platter.
Garnish with chopped parsley or cilantro.
Serve hot as a main course or side dish.
