Everyone loves the rich flavor and filling veggies of this Middle-Eastern dish. Maqluba means “upside-down” but I don’t always turn it upside down the way the original calls for. You can flip your pot and do it right, or you can serve it straight out of the dutch oven after you’ve assembled the layers. If you choose option 2, I recommend pouring the tomato over the top so the juices drip down to the rest of the layers.
The 7-Spice makes the recipe, so if you don’t have it, get a bottle ahead of time, or prepare to make your own using this recipe.
A note on the rice: typical maqluba recipes call for the pot to be put in the oven at the end and the rice cooked with the ingredients. Given the scientific data on cooking rice to make it less toxic, I prefer to cook mine on its own and drain off the water, as indicated, and assemble it with the rice fully cooked. You could pop this in the oven (400 degrees for about 10 minutes) at the end and let the ingredients meld a bit, or you can skip and eat it right after it’s assembled.
Ingredients
Vegetable Base
- 1 medium eggplant sliced into 1/2 inch rounds
- 2 pounds red or gold potatoes sliced into 1/4 inch rounds
- 28 oz can of diced tomatoes, or 2 large tomatoes, sliced
- 1 large onion, diced
- 2 15-oz cans salt-free garbanzo beans, drained
- 1 tsp black pepper
- 1 tsp 7 Spice
Rice
- 2 cups brown rice, rinsed
- 12 cups water. I use 6 cups for first boil, then 6 more after the rice is rinsed
- 1 tsp 7 Spice
Instructions
- Preheat oven to 400F
- Line two baking sheets with parchment paper.
- Place the rounds of eggplant on one sheet and sprinkle with black pepper.
- Place the rounds of potatoes on the other sheet, also sprinkling with pepper.
- Bake both for 30 minutes, flipping them after 15 minutes to ensure even baking on both sides.
- While the eggplant & potatoes are cooking, add the rice to a large saucepan with the first 6 cups of water and bring to a rolling boil.
- Once boiling, drain the water off and rinse well, then return the rice to the saucepan and add 6 more cups of water and the 7 Spice.
- Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes. Do not open the lid or stir. If there is still water in the pot after 20 minutes, drain it off and fluff the rice.
- While the rice is cooking, take a small saucepan and add the onion with a little water in the bottom to keep it from sticking. Cook on medium heat until it begins to turn translucent.
- To the onions, add the chickpeas and 1 tsp of 7 Spice. Stir well, remove from heat.
- In the stock pot or dutch oven, begin to assemble the ingredients. Layer the tomato slices or diced tomatoes in the bottom, then add a layer with all the eggplant.
- On top of the eggplant, make a potato layer with all the cooked, sliced potatoes.
- Add the onion and chickpea mix over this, coating evenly.
- Over everything, layer the rice and pat down tightly.
- Note: typical maqluba recipes call for the pot to be put in the oven now and the rice cooked with the ingredients. Given the scientific data on cooking rice to make it less toxic, I prefer to cook mine on its own and drain off the water, as above, and assemble it this way. You could pop this in the oven (400 degrees for about 10 minutes) at this point and let the ingredients meld a bit, or you can continue to the final step.
- Place a large platter or plate over the pot, enough to cover it completely. Flip the entire pot upside-down and pat the bottom to ensure everything came out. Serve and enjoy!
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