Maqluba

Preparation

Maqluba—which translates to “upside down”—is a celebratory, one-pot rice dish known for its dramatic presentation. Popular across Palestine, Jordan, Syria, Lebanon, Iraq and the Gulf, it’s built by layering spiced meat, vegetables and rice. When it’s time to flip, commit. Place a large serving platter firmly over the pot, hold both tightly, and invert in one confident motion. If a few pieces stick, place them back on top; it will still be beautiful!

*This recipe originally ran in United Arab Emirates on HexClad.ae.

1. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven over medium, heat 1 tablespoon canola oil. Working in two batches, add beef, ½ teaspoon salt and ¼ teaspoon black pepper. Cook, turning occasionally, until well browned, about 10 minutes total. Using tongs, transfer beef to a large plate; set aside. Repeat with remaining oil and beef.

2. Return pot to burner. Add onion and cook, stirring occasionally, until softened and light golden, about 5 minutes. Add tomato paste and cook, stirring, until caramelized, about 3 minutes.

3. Return beef to pot and add 5 cups/1.2 liters water, cardamon, bay leaves, allspice, cloves, cinnamon, chili, turmeric. Bring to a boil over high heat, then reduce to low, cover, and simmer until beef is tender, broth is deep brown and flavors have melded, about 2 hours.

4. Meanwhile, preheat oven to 400°F/200°C. 

5. Line a rimmed baking sheet with parchment paper. Top with eggplant and cauliflower. Drizzle with olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss to coat well and arrange in a single layer. Cook, rotating halfway through, until golden and crisp, 30 to 35 minutes.

6. Transfer cooked beef to a cutting board. Pour broth through a fine-mesh strainer set over a bowl or large measuring cup. Add enough water to measure 4 cups/1 liter total; set aside.

7. Wipe out pot. Arrange tomatoes in a single layer, then top with eggplant, cauliflower and beef. Top evenly with rice and pour reserved liquid overtop. Press down to compact layers and submerge rice.

8. Bring to a boil over medium high, then cover and reduce to a gentle simmer. Cook until liquid is absorbed and rice is tender, 30 to 35 minutes.

9. Remove pot from heat and let rest, covered, for 10 minutes. Remove lid, place a large plate or serving platter over pot and carefully invert. Maqluba should release onto plate. Maqluba should release onto plate; if needed, run a knife around edges to loosen, or simply serve directly from pan. Sprinkle with parsley.

MAKE AHEAD TIPS

Makluba is best assembled and cooked the day of, but roasted vegetables, cooked meat and broth can be cooked and refrigerated in airtight containers for up to 3 days.

NOTES

Maqluba can also be made with ground beef, lamb, chicken or a combination of meats. A wide range of vegetables work well here; onions, peppers, carrots, chickpeas and potatoes are commonly used.